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

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
• 1 cup uncooked basmati rice
• 1 bunch Chopped fresh cilantro
• 0.25 cup pine nuts
• 1.5 pounds ground turkey

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.