Middle Eastern Rice with Black Beans and Chickpeas
This chickpea and rice recipe features ground turkey, black beans, and pine nuts flavored with herbs, cumin, coriander, turmeric, and cayenne pepper.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
453 Calories
Recipe Instructions
Step 1
Heat olive oil in a large saucepan over medium heat. Stir in garlic; cook for 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir for 5 minutes, then pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Step 2
Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.
Step 3
Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black 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
