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

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 ½ pounds ground turkey
• 2 teaspoons ground coriander
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 1 cup uncooked basmati rice
• 1 bunch chopped fresh cilantro (Optional)
• 1 bunch chopped fresh parsley (Optional)
• ¼ cup pine nuts (Optional)

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.