Middle Eastern Chickpea & Rice Stew

Use Instant Pot and double ingredients, except use 3 1/2 cups broth and 1 1/2 cups orange juice, add 5 tsp. cumin and 5 tsp. coriander, & cook 22 min; add 2 16 oz. bags thawed frozen peas & carrots when done

1 tablespoon extra-virgin olive oil

3 medium onions, halved and thinly sliced (about 3 cups)

2 teaspoons ground cumin

2 teaspoons ground coriander

1 cup orange juice

4 cups reduced-sodium chicken broth, or vegetable broth

2 15-ounce cans chickpeas, rinsed

3 cups peeled and diced sweet potato, (about 1 pound)

⅔ cup brown basmati rice

¼ teaspoon salt

¼ teaspoon freshly ground pepper

½ cup chopped fresh cilantro

Directions at eatingwell.com

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