Middle Eastern Rice with Black Beans and Chickpeas

The turkey is optional, and frankly, it’s better without it.

Ingredients

1 tbsp olive oil

1 garlic clove, minced

1 cup uncooked basmati rice

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

1 tsp cayenne pepper

1 quart (4 cups) low-sodium chicken stock

1 1/2 lbs ground turkey (optional)

2 (15 oz) cans chickpeas, drained and rinsed

2 (15 oz) cans black beans, drained and rinsed

1/2 cup fresh cilantro, roughly chopped

1/2 cup fresh flat-leaf parsley, roughly chopped

Kosher salt and freshly ground black pepper, to taste

Preparation

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the rice, cumin, coriander, turmeric, and cayenne and cook, stirring, until the rice is lightly toasted, about 5 minutes. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

2. Meanwhile, cook the turkey in a large skillet over medium heat, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes. Season with salt and pepper.

3. Gently fold the turkey, chickpeas, black beans, cilantro, and parsley into the cooked rice. Taste and adjust seasoning.

Notes

Inspired by AllRecipes.