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 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.
Nutrion facts:
| Total Fat | 11.6g | 18% |
| Saturated Fat | 2.0g | |
| Cholesterol | 63mg | 21% |
| Sodium | 267mg | 11% |
| Potassium | 439mg | 12% |
| Total Carbohydrates | 37.7g | 12% |
| Dietary Fiber | 4.5g | 18% |
| Protein | 23.8g | 48% |
| Sugars | 0g | |
| Vitamin A | 1223IU | |
| Vitamin C | 15mg | |
| Calcium | 72mg | |
| Iron | 5mg | |
| Thiamin | 0mg | |
| Niacin | 8mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 62mg | |
| Folate | 110mcg |
