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Middle Eastern Rice with Black Beans and Chickpeas

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Adjust Servings:
5 g ground cumin
5 g ground turmeric
3 g turmeric
1 fresh parsley, chopped
40 g pine nuts
salt to taste
ground black pepper to taste
20 ml olive oil
2 clove garlic, minced
180 grams uncooked basmati rice
1 tbsp cayenne pepper
945 ml chicken stock
700 g ground turkey (or any other meat of your choice)
2 cans of beans, drained and rinsed
2 cans of black beans, drained and rinsed
1 cilantro, chopped

Nutritional information

43.43 g
144.83 g
343.24 g
429 mg
742 mg

Middle Eastern Rice with Black Beans and Chickpeas

  • Non Veg
    • 30 mins
    • Serves 4
    • Easy



    With this incredibly versatile dish, the possibility of add-ons is endless. You could use just about any type of meat with it, beef, lamb, turkey or pork. It will stand out in any configuration you throw at it. The key however is to put together the ingredients with engineered precision. As an example, the quantity of olive oil must painstakingly be kept between 15 to 20 ml and if you’re choosing ground turkey, it should weigh between 650g to 700g otherwise the taste will dilute and wouldn’t have the same impact. Thankfully, the ingredients are easy to find and if you have the time, easier to put together.

    Health benefits

    Turkey is rich in protein which is the building blocks of musculature. What makes turkey stand out from chicken is that it has a richer reservoir of vitamin B6 and tryptothan, an essential amino acid used by the body to create proteins.

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    How to make Middle Eastern Rice with Black Beans and Chickpeas

    • Pour olive oil in a large sauce pan and cook over medium heat.
    • Stir in garlic, and let it sit in there for minute.
    • Toss the rice, cumin, turmeric, coriander and cayenne pepper. Cook this for 5 minutes.
    • Pour in the chicken stock. Bring it to a boil.
    • Reduce the heat and cover.
    • Let the mixture sit in for 15 to 20 minutes.
    • Cook the turkey in a skillet over medium heat, until brown.
    • Carefully mix the garbanzo beans, black beans, cilantro parsley, pine nuts and cooked turkey into the cooked rice.
    • Add salt and pepper to taste.


    • Historians have traced Turkey over thousands of years ago and have recorded the native American Indians raising them specifically for food.
    • When a turkey becomes mature enough, it accumulates over 3,500 features.
    • The turkey industry is worth over $1 billion every year.
    • Dark turkey meat contains more vitamins and minerals than white turkey, but the downside is even more saturated fats and a higher dose of calories.
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