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Middle Eastern Rice with Black Beans and Chickpeas

Middle Eastern Rice with Black Beans and Chickpeas

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
JULIEP

JULIEP

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.

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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.
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Reviews

Ali
118

Ali

1/26/2006

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 and tumeric!!! I also halved the recipe and it was perfect for about 5 people. I added some fresh chopped tomatoes and some sliced olives. Don't bother using one whole bunch of parsley and cilantro, I just used about 2 tbsp. of each and it was PLENTY!!! If I would have used anymore, it would have been overpowering. My hubby loved this recipe and he is so picky and hard to please, so when he says something is good, it must be really good!!! Thanks so much for the recipe! Next time I make it I will try grilled chicken pieces instead of the ground turkey.

FROGLEGION
107

FROGLEGION

4/10/2007

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 leftovers for lunch a couple days. I've also frozen it with success.

Kwray11
82

Kwray11

4/24/2009

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. I also added roasted cauliflower (tossed in oil, salt & pepper, 450 for 30 min, then 500 for 10 until caramelized) and melted onions (with oil, low heat 20 min).

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