Middle Eastern Rice with Black Beans and Chickpeas Recipe - Allrecipes.com
Middle Eastern Rice with Black Beans and Chickpeas Recipe
  • READY IN 1 hr

Middle Eastern Rice with Black Beans and Chickpeas

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Oct 21, 2005

This is a good, healthy recipe that is a cinch to make. I would suggest using less tumeric -- it overpowers the dish -- adding extra cayenne (i like my food spicy!), and using much less broth (i use two cups of broth for one cup of rice). I don't think it's necessary to use two cans of the black and garbanzo beans. One can of each is plenty for one cup of rice. Finally, I added the same spices from the rice into the meat because otherwise it would be too plain.

Apr 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.

Apr 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).

Apr 04, 2006

Yum. This will go into regular rotation. I only used one can of chicken broth, and one can of each of the beans. Makes a lot of food! Served with pita bread, and a romaine, tomato, and feta salad. Stuffed it all in the pita and topped with plain yogurt. Try it!

Mar 30, 2008

This was an excellent recipe! The only thing I did differently was to add spinach with the beans. I served it on a piece of naan (Indian flatbread) and topped it with a dollop of yogurt and a squeeze of lemon, which brilliantly accentuated the flavors of this dish. My husband loved it, and he is not normally a fan of beans!!

Aug 23, 2005

Thoroughly enjoyed this dish. Ate it with plain yoghurt on the side like my Iranian friend does. Ground Turkey is unavailable where I live, so had to make it with ground beef. Next time I would brown the beef with some of the spices as browned by itself the beef is bland. (That was the only reason I didn't give 5 stars.) In Middle Eastern cooking spinach is often utilized as a herb with cilantro and parsley so for extra vitamins I'm going to add that next time.....and there will be a next time and soon!

Aug 18, 2006

1. Definitely cut down on the chicken broth/stock; I used about 2.5 cups for 1 cup of rice. 2. Just one can of each of the beans. 3. Like another reviewer, I added onion with the garlic. This recipe isn't bland by any stretch, but I agree that it's a good idea to cook the turkey in spices as well as the rice. I'll do that next time. And I found a good handful of parsley and cilantro to be a good amount for this recipe.


Rate This Recipe

Glad you liked it! Your friends will, too:


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

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Black Beans and Rice

Easy seasoned black beans and white rice, it’s the perfect meal.

Red Beans and Rice from Hillshire Farm®

Bring a taste of the bayou to your table in just minutes.

Herbed Rice and Spicy Black Bean Salad

Watch how to make this easy, healthy dish.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States