"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." — JULIEP
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uncooked basmati rice
ground cayenne pepper
1 1/2 pounds
2 (15 ounce) cans
garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans
black beans, drained and rinsed
chopped fresh cilantro
chopped fresh parsley
salt to taste
ground black pepper to taste
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.
Pretty good. My husband thought there was too much parsley. Half the quantity would have been more than plenty.
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.
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).
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!
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!
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Middle Eastern Rice with Black Beans and Chickpeas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 349
** Calories from Fat: 105
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