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Middle Eastern Rice with Black Beans and Chickpeas

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Ingredients

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

3842
calories
43.43 g
carbohydrates
144.83 g
protein
343.24 g
fat
429 mg
sodium
742 mg
cholesterol

Middle Eastern Rice with Black Beans and Chickpeas

Features:
  • Non Veg
Cuisine:
    • 30 mins
    • Serves 4
    • Easy

    Ingredients

    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.

    Trivia

    • 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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