Middle Eastern Rice with Black Beans and Chickpeas
15
50
469
Ingredients
Minutes
Calories
Prep
Cook
Servings
15 min
35 min
8
Health Highlights
This chickpea and rice recipe features ground turkey, black beans, and pine nuts flavored with herbs, cumin, coriander, turmeric, and cayenne pepper.
Ingredients
1 tbsp
Extra virgin olive oil
1 clove(s)
Garlic
(minced)
1 cup
Basmati rice, dry
2 tsp
Cumin
(ground)
2 tsp
Coriander, ground
1 tsp
Turmeric, ground
1 tsp
Cayenne pepper
(ground)
1 l
Chicken broth (stock)
681 gm
Ground turkey, extra lean
2 can (15oz)
Chickpeas, canned, drained
(rinsed)
2 can (15oz)
Black beans, canned
(drained and rinsed)
1 bunch
Cilantro (coriander)
(chopped fresh; optional)
1 bunch
Parsley, fresh
(chopped fresh; optional)
1/4 cup
Pine nuts, dried
(or other nuts; optional)
1 dash
Salt and pepper
(to taste)
Instructions
Warm some olive oil in a large saucepan over medium heat. Add the garlic and sauté for about a minute.
Mix in the rice with the cumin, coriander, turmeric, and cayenne pepper. Cook for about 5 minutes, stirring often. Pour in the stock, bring everything to a boil, lower the heat, cover the pan, and let it simmer for 20 minutes.
While that’s cooking, brown the ground turkey in a separate skillet over medium heat, breaking it apart as it cooks.
Once the rice is done, gently combine it with the cooked turkey, garbanzo beans, black beans, chopped cilantro, parsley, and pine nuts. Add salt and pepper to taste, then give it a final stir before serving.
