Middle Eastern Rice with Black Beans and Chickpeas

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup uncooked basmati rice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 quart chicken stock
  • 1 ½ pounds ground turkey
  • 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 bunch chopped fresh cilantro(Optional)
  • 1 bunch chopped fresh parsley(Optional)
  • ¼ cup pine nuts(Optional)
  • salt and ground black pepper to taste

    • Directions

  • 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.

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  • 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.

    • Cook's Note:

    Ground beef, lamb, or pork may be used instead of turkey.

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