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Chickpea and Rice with Black Beans

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner Israeli Middle Eastern
Chickpea and Rice with Black Beans
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
  • 1 bunch chopped fresh parsley
  • 1/4 cup pine nuts
  • salt and ground black pepper to taste
Instructions
1
Heat the olive oil in a substantial saucepan over a moderate temperature setting. Introduce the garlic into the mixture and cook for 1 minute, ensuring it releases its fragrance. Add rice, cumin, coriander, turmeric, and cayenne pepper to the saucepan. Continue cooking and stirring for 5 minutes before adding the stock, which should then be brought to a rolling boil. Gradually lower the heat to a low setting, cover the saucepan, and let it simmer for 20 minutes.
2
Simultaneously, cook the ground turkey in a large skillet over a moderate heat setting. Stir constantly until it reaches a crumbly and evenly browned state.
3
Combine the cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and black pepper to taste