Middle Eastern Rice with Black Beans and Chickpeas
I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
453 Calories
Recipe Instructions
Step 1
Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Step 2
Place the turkey in a skillet over medium heat, and cook until evenly brown.
Step 3
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.
Ingredients
1 clove garlic, minced
1 tablespoon olive oil
salt and ground black pepper to taste
1 quart chicken stock
1 teaspoon ground cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh parsley
2 teaspoons ground coriander
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed