Israel

Middle Eastern Rice w/ Black Beans & Chick Peas

-1 Tbsp olive oil
-1 clove garlic, minced
-1 C. uncooked basmati rice
-2 tsp gr. cumin
-2 tsp gr. coriander
-1 tsp gr. turmeric
-1 tsp gr. cayenne pepper
-1 qt chicken stock
-1.5 lbs. gr. turkey
-2 (15 ounce) cans garbanzo beans (chickpeas), 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 C. pine nuts (optional)
-salt to taste
-gr. black pepper to taste

1) Heat 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.
2) Place turkey in a skillet over medium heat, and cook until evenly browned.
3) Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.


Source: http://allrecipes.com/recipe/Middle-Eastern-Rice-with-Black-Beans-and-Chickpeas/Detail.aspx?prop31=4