Best Middle Eastern Rice With Black Beans And Chickpeas Recipes

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Middle Eastern Rice With Black Beans and Chickpeas image

Make and share this Middle Eastern Rice With Black Beans and Chickpeas recipe from Food.com.

Provided by noway

Categories Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper (to taste)
1 quart chicken stock
1 1/2 lbs ground turkey
2 (15 ounce) cans garbanzo beans, 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
black pepper, to taste

Steps:

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.
Cook the ground turkey in a skillet over medium heat 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, to taste.

MIDDLE EASTERN CHICKPEAS

Middle Eastern Chickpeas image

Make and share this Middle Eastern Chickpeas recipe from Food.com.

Provided by Julie Bs Hive

Categories Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
3 small minced garlic cloves
1 teaspoon fresh minced ginger
1 large chopped onion
1 (15 ounce) can tomatoes, peeled, in juice reserve juice
3 teaspoons coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon clove
1/2 teaspoon cayenne
2 (15 ounce) cans drained and rinsed garbanzo beans
1/2 cup fresh minced fresh parsley

Steps:

In large heavy skillet sauté garlic, ginger and onion in oil 3-5 minutes until soft.
Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.

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