Middle Eastern Rice with Black Beans and Chickpeas Recipe
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Middle Eastern Rice with Black Beans and Chickpeas

By: 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."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (276)

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup uncooked basmati rice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 quart chicken stock
  • 1 1/2 pounds ground turkey
  • 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 bunch chopped fresh cilantro (optional)
  • 1 bunch chopped fresh parsley (optional)
  • 1/4 cup pine nuts (optional)
  • salt to taste
  • ground black pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 349 | Total Fat: 11.6g | Cholesterol: 63mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 26, 2006 by Ali   view full review
WOW this recipe was amazing! I sauteed a small onion with the garlic and used curry powder...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 10, 2007 by FROGLEGION   view full review
I make this recipe vegetarian by leaving out the turkey and using vegetable broth instead of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 24, 2009 by Kwray11   view full review
For more flavor, I doubled the amount of spices, and then drizzled cilantro-spiked yogurt...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 23, 2005 by concretejungleprincess   view full review
Thoroughly enjoyed this dish. Ate it with plain yoghurt on the side like my Iranian friend...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 30, 2008 by C. Coleman   view full review
This was an excellent recipe! The only thing I did differently was to add spinach with the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 4, 2006 by OHEATHER10   view full review
Yum. This will go into regular rotation. I only used one can of chicken broth, and one can of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 18, 2006 by Kristen Frith   view full review
1. Definitely cut down on the chicken broth/stock; I used about 2.5 cups for 1 cup of rice....
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 19, 2005 by Navka   view full review
This recipe was one of the best I've tried in a long time. Fragrant and delicious. One thing I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 9, 2007 by JULIATHEENA   view full review
Wow...VERY good! I subbed spices with 1-1/2tsp Curry powder, omitted the turkey (vegetarian) &...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 28, 2006 by Cardamum   view full review
Loved this! Subbed ground lamb as suggested in the recipe description. Lamb just seemed a...

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