Moroccan Bean and Rice Stew

Name: Moroccan Bean and Rice Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2.5 cup water; 1.5 cup dried garbanzo beans; 5.5 cup chicken broth; 1.5 cup canned Italian plum tomatoes; 1 cup lentils; 1 cup fresh Italian parsley; 0.5 cup brown rice; 2 medium yellow onions; 1 tbsp tomato paste; 1 tsp coarse-ground black pepper; 0.5 tsp crumbled saffron thread; salt

A stew of chickpeas, lentils and brown rice, warmed with saffron.

50 min · Serves 8 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: easy

1
Put soaked chick peas and the water into the pressure cooker, bring to high pressure, cook 10 minutes. Reduce pressure quickly under cold water, add remaining ingredients, return to high pressure, and cook for 30 more minutes.
10 min
2
Let pressure fall on its own. Can be made in advance and kept 3 days in refrigerator.