Middle Eastern Rice with Black Beans and Chickpeas

Middle Eastern Rice with Black Beans and Chickpeas

330
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."
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Ingredients

1 h servings 349 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

330
  1. 449 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 (...

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...

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 sala...

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 sq...

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 w...

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. Th...

This recipe was one of the best I've tried in a long time. Fragrant and delicious. One thing I will do next time is to cut the chicken stock down a bit, as the dish came out a bit watery (but th...

Wow...VERY good! I subbed spices with 1-1/2tsp Curry powder, omitted the turkey (vegetarian) & parsley (none on hand), added 1/4C chopped purple onion as rice sautes. The aroma this dish has whi...