Middle Eastern Rice with Black Beans and Chickpeas


great potluck recipe. Can be made into wraps or served as a main or side item. Office mate approved!

Modified from: Middle Eastern Rice with Black Beans and Chickpeas

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1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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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, curry and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 45 minutes or until the rice is done.
  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, and spinach into the cooked rice. Season with salt and pepper.
  4. Mix yogurt with lime and serve as topping to mix on flat breads.
  5. My notes on the original recipe:
  6. 4 servings and it comfortably fed 8 people. I made some of the suggested changes. 3/4 cup brown rice in 2 cups chicken stock. I used 3/4 lbs ground beef, I used the 1.5 tsp of curry instead of ingredients 4-6, I used a couple shakes of red pepper flakes instead of the cayenne, I used spinach chiffonade instead of parsley. I used an entire bunch of cilantro. I also served it on flat bread with a topping of greek yogurt about 8 oz. mixed with the juice of one lime. Super good. and easy to make, except for all the darn time to cook the rice. Next time I'll use a faster cooking rice.


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