Ingredients:
For the Stew:
- 2 Tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 14 oz. cherry tomatoes (halved)
- 1 (14 oz.) can of chickpeas, drained and rinsed
- 1 cup cubed sweet potato
- 2 cups vegetable stock
- Salt and black pepper, to taste
For the Riceland Rice:
- 2 cups Riceland long-grain white rice
- 4 cups chicken stock
- Pinch of saffron
- Salt, to taste
For Garnish:
- 1/4 cup sliced almonds, toasted
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup pomegranate seeds
- Lemon wedges, for serving
Instructions:
- In a medium pot, bring stock to a boil. Add the rice, saffron, and a pinch of salt. Stir well.
- Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne pepper (if using). Stir the spices into the onion mixture for 1-2 minutes to toast and release their aromas.
- Add the tomatoes, chickpeas, cubed sweet potato, and vegetable stock. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes or until the butternut squash is tender.
- Spoon the Riceland rice onto a serving platter or individual bowls.
- Ladle the Moroccan chickpea stew over the rice.
- Garnish with toasted almonds, fresh parsley or cilantro, and pomegranate seeds for a burst of color and texture.
- Serve with lemon wedges on the side for a tangy finish.