Morrocan Chickpea Stew | Riceland

Ingredients

• 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
• 2 cups Riceland long-grain white rice
• 4 cups chicken stock
• Pinch of saffron
• Salt, to taste
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 cup pomegranate seeds
• Lemon wedges, for serving