Middle Eastern Rice With Black Beans And Chickpeas

Ingredients

• Servings: 8
• 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 1/2 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)
• 1/4 cup pine nuts (optional)
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.
• place the turkey in a skillet over medium heat, and cook until evenly brown.
• gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. season with salt and pepper.