Spiced Cinnamon and Coriander Chickpea Stew with Ginger Rice

Schone Saudi Arabia


For the Spiced Chickpea Stew:

– 2 cans (15 oz each) chickpeas, drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground ginger
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh cilantro, chopped (for garnish)

For the Ginger Rice:

– 1 cup basmati rice, washed and drained
– 2 cups water
– 1 tablespoon fresh ginger, grated
– 1 tablespoon olive oil
– Salt to taste


For the Spiced Chickpea Stew:

1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they turn translucent.
2. Add minced garlic and sauté for another minute until fragrant.
3. Stir in ground cinnamon, ground coriander, ground cumin, ground turmeric, and ground ginger. Cook for a minute to toast the spices and release their flavors.
4. Add the drained chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
5. Cover the pot and let the stew simmer for about 15-20 minutes, allowing the flavors to meld together.
6. While the stew is simmering, prepare the Ginger Rice.

For the Ginger Rice:

1. In a separate pot, heat olive oil over medium heat. Add grated ginger and sauté for a minute until aromatic.
2. Add the washed and drained basmati rice to the pot. Stir to coat the rice with the ginger-infused oil.
3. Pour in the water and add salt to taste. Bring the mixture to a boil.
4. Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed.
5. Once both the Spiced Chickpea Stew and Ginger Rice are ready, it’s time to serve.

To Serve:

1. Spoon the Spiced Chickpea Stew over a bed of aromatic Ginger Rice in individual serving bowls.
2. Garnish with freshly chopped coriander for a burst of freshness.
3. Pair this delightful combination with warm naan bread for a complete and satisfying meal.
Enjoy the harmonious blend of cinnamon, coriander, and ginger in this Spiced Cinnamon and Coriander Chickpea Stew with Ginger Rice. It’s a halal culinary experience that brings comfort and flavor to your table, perfect for sharing with loved ones or savoring on your own.