Autumn Harvest And Chickpea Stew Middle Eastern Inspired Food

MIDDLE EASTERN CHICKPEAS

Steps:

• In large heavy skillet sauté garlic, ginger and onion in oil 3-5 minutes until soft.
• Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
• Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.

MIDDLE EASTERN CHICKPEA & RICE STEW

Steps:

• Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes.
• Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth.
• Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover.
• Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes.
• Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.)
• Serve topped with cilantro.

AUTUMN HARVEST STEW

Steps:

• Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.