Middle Eastern Rice with Black Beans and Chickpeas
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 ½ 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)
- ¼ cup pine nuts (Optional)
- salt and ground black pepper to taste
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Instructions
- Heat olive oil in a large saucepan over medium heat. Stir in garlic; cook for 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir for 5 minutes, then pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.
- Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black pepper.
Source
Original recipe: View Original