Monday, January 10, 2011

Middle Eastern Rice with Black Beans and Chickpeas recipe

I had to go back in my posts and confirm I haven't already shared this one! It's one of our favorites. You can decrease the spices for your family if they aren't into so much flavor and a little (tiny) heat.

Middle Eastern Rice with Black Beans and Chickpeas

Serves 8; Ready in an hour!


  • 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


  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.

I like to sub in curry in place of the coriander and tumeric as curry already has both of these- and I just love curry! We also cut the cayenne to at least half due to the kids. Skip the parsley and pine nuts, cilantro is a must! Basmati rice also makes a big difference; I've done it with regular brown rice and it is ok but lacking in the full flavor. Served with spinach, pita bread, plain yogurt and oranges. You can omit the turkey and still get a great vegetarian dish, too. I freeze my leftovers for another easy meal!


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