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My review
Middle Eastern Rice with Black Beans and Chickpeas
JULIEP
"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."
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Ingredients
1 h servings 349 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 349 calories; 11.6 g fat; 37.7 g carbohydrates; 23.8 g protein; 63 mg cholesterol; 267 mg sodium. Full nutrition
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Reviews
Read all reviews 365497 Ratings
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Most helpful positive review
1/26/2006
WOW this recipe was amazing! I sauteed a small onion with the garlic and used curry powder instead of the coriander and tumeric, because the first two ingredients of curry powder are coriander ...
Most helpful critical review
8/24/2005
This is a good, healthy recipe that is a cinch to make. I would suggest using less tumeric -- it overpowers the dish -- adding extra cayenne (i like my food spicy!), and using much less broth (...
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1/26/2006
WOW this recipe was amazing! I sauteed a small onion with the garlic and used curry powder instead of the coriander and tumeric, because the first two ingredients of curry powder are coriander ...
4/10/2007
I make this recipe vegetarian by leaving out the turkey and using vegetable broth instead of chicken. I also add a coarsely chopped onion. I love it!!! I eat it for dinner, then have leftover...
9/5/2008
For more flavor, I doubled the amount of spices, and then drizzled cilantro-spiked yogurt sauce on top (2 cups plain whole-milk yogurt, 3/4 c finely chopped cilantro, 2 tbsp lemon juice)- a MUST...
4/4/2006
Yum. This will go into regular rotation. I only used one can of chicken broth, and one can of each of the beans. Makes a lot of food! Served with pita bread, and a romaine, tomato, and feta sala...
3/30/2008
This was an excellent recipe! The only thing I did differently was to add spinach with the beans. I served it on a piece of naan (Indian flatbread) and topped it with a dollop of yogurt and a sq...
8/23/2005
Thoroughly enjoyed this dish. Ate it with plain yoghurt on the side like my Iranian friend does. Ground Turkey is unavailable where I live, so had to make it with ground beef. Next time I w...
8/18/2006
1. Definitely cut down on the chicken broth/stock; I used about 2.5 cups for 1 cup of rice. 2. Just one can of each of the beans. 3. Like another reviewer, I added onion with the garlic. Th...
7/19/2005
This recipe was one of the best I've tried in a long time. Fragrant and delicious. One thing I will do next time is to cut the chicken stock down a bit, as the dish came out a bit watery (but th...
4/9/2007
Wow...VERY good! I subbed spices with 1-1/2tsp Curry powder, omitted the turkey (vegetarian) & parsley (none on hand), added 1/4C chopped purple onion as rice sautes. The aroma this dish has whi...