Middle Eastern Rice with Black Beans and Chickpeas

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic , minced
• 1 cup uncooked basmati rice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 1 quart chicken stock
• 1.5 pounds ground turkey
• 2 cans garbanzo beans , 15 ounce
• 2 cans black beans , 15 ounce
• 1 bunch chopped fresh cilantro , Optional
• 1 bunch chopped fresh parsley , Optional
• 0.25 cups pine nuts , Optional
• salt and ground black pepper to taste

Instructions

1. 1

   Heat olive oil in a large saucepan over medium heat. Stir in garlic; cook for 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir for 5 minutes, then pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2. 2

   Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.

3. 3

   Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black pepper.