Middle Eastern Rice with Black Beans and Chickpeas

Middle Eastern Rice with Black Beans and Chickpeas

Side Dish Rice

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.

Servings per recipe: 8
Calories per serving: 349
Preparation time: 15m
Total cooking time: 1h


  • 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.

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