Middle Eastern Rice with Black Beans and Chickpeas

Middle Eastern Rice with Black Beans and Chickpeas

328
JULIEP 4

"I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless. Ground beef, lamb, or pork may be used instead of turkey."

Ingredients

1 h {{adjustedServings}} servings 349 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

328
  1. 447 Ratings

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WOW this recipe was amazing! I sauteed a small onion with the garlic and used curry powder instead of the coriander and tumeric, because the first two ingredients of curry powder are coriander ...

I make this recipe vegetarian by leaving out the turkey and using vegetable broth instead of chicken. I also add a coarsely chopped onion. I love it!!! I eat it for dinner, then have leftover...

For more flavor, I doubled the amount of spices, and then drizzled cilantro-spiked yogurt sauce on top (2 cups plain whole-milk yogurt, 3/4 c finely chopped cilantro, 2 tbsp lemon juice)- a MUST...