Recipe Name middle eastern rice with black beans & chickpeas Submitted by Guest Recipe Description I found this online, but it doesn't have any nutrition information. I love the flavors of the spices; cumin, coriander and tumeric with a little red pepper to heat it up a little. Although it has ground turkey n it, I think no one would notice if it was omitted, then it would be vegetarian. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 tablespoon olive oil 1 clove garlic minced 1 cup Rice, brown, medium-grain 2 teaspoons Spices, ground cumin 2 teaspoons Ground coriander 1 teaspoon turmeric, ground 1 teaspoon cayenne pepper 4 cups chicken broth (10.5 ounce can) 1.5 pounds, raw turkey breast ground 3 1/2 cups Chickpeas (use 2 cans) drained & rinsed 2 can (15 oz) black beans, canned, rinsed 1 plants cilantro, fresh, chopped 1 sprigs parsley, chopped 1/4 cup pine nuts 1 teaspoon salt, to taste 1/2 teaspoon black pepper, ground Steps Sequence Step 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 brown. 3 Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley and pine nuts into the cooked rice. Season with salt and pepper.