Middle Eastern Rice with Black Beans and Chickpeas
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Middle Eastern Rice with Black Beans and Chickpeas

1. Olive oil - 1 tablespoon
2. Garlic, minced - 1 clove
3. Uncooked basmati rice - 1 cup
4. Ground cumin - 2 teaspoons
5. Ground coriander - 2 teaspoons
6. Ground turmeric - 1 teaspoon
7. Ground cayenne pepper - 1 teaspoon
8. Chicken stock - 1 quart
9. Ground turkey - 1 ½ pounds
10. Garbanzo beans (chickpeas), drained and rinsed - 2 (15 ounce) cans
11. Black beans, drained and rinsed - 2 (15 ounce) cans
12. Chopped fresh cilantro (Optional) - 1 bunch
13. Chopped fresh parsley (Optional) - 1 bunch
14. Pine nuts (Optional) - ¼ cup
15. Salt and ground black pepper to taste - ¼ cup

How to cook deliciously - Middle Eastern Rice with Black Beans and Chickpeas

1. Stage

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.

2. Stage

Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.

3. Stage

Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black pepper.