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Middle Eastern Rice with Black beans and Chickpeas by Amber Brache serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Middle Eastern rice with black beans and chickpeas

Ingredients:

1 tbsp

olive oil

clove of garlic, minced

1 cup

uncooked basmati rice

2 tsp

ground cumin

2 tsp

ground coriander

1 tsp

turmeric

1 tsp

cayenne pepper

1 qrt

chicken stock

1 1/2 lbs

ground turkey

2 cans

garbanzo beans, drained and rinsed

2 cans

black beans, drained and rinsed

1 bunch

cilantro, chopped

1 bunch

parsley, chopped

1/4 cup

pine nuts

salt and pepper to taste

Directions:

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.
2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Categories:

Ethnic Foods
Main Dishes