Middle Eastern Rice with Black Beans and Chickpeas

Middle Eastern Rice with Black Beans and Chickpeas I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 45 mins

    TOTAL : 1 hr

    SERVING : 8

    YIELD : 8 servings

  • 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.

  • Place the turkey in a skillet over medium heat, and cook until evenly brown.

  • Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Per Serving: 453 calories; protein 30.7g; carbohydrates 55.7g; fat 12.2g; cholesterol 65.4mg; sodium 1174.3mg. Ground beef, lamb, or pork may be used instead of turkey.