Best 2 Middle Eastern Rice With Black Beans And Chickpeas Recipes

**Experience the vibrant flavors of the Middle East with this delectable rice dish featuring black beans and chickpeas, a harmonious blend of textures and aromatic spices. Embark on a culinary journey as we explore the diverse recipes within this article, each offering a unique twist on this classic dish. From the traditional preparation method using fragrant basmati rice to innovative variations incorporating quinoa or lentils, discover endless possibilities to satisfy your taste buds. Indulge in the smoky flavors of cumin and paprika, complemented by the zesty brightness of lemon and the subtle warmth of garlic and onion. Whether you prefer a hearty main course or a flavorful side dish, these recipes promise a satisfying and nutritious meal that celebrates the rich culinary heritage of the Middle East.**

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MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Middle Eastern Rice With Black Beans and Chickpeas image

Make and share this Middle Eastern Rice With Black Beans and Chickpeas recipe from Food.com.

Provided by noway

Categories Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper (to taste)
1 quart chicken stock
1 1/2 lbs ground turkey
2 (15 ounce) cans garbanzo beans, 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 cup pine nuts (optional)
salt, to taste
black pepper, to taste

Steps:

Heat the 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.
Cook the ground turkey in a skillet over medium heat until evenly brown.
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice.
Season with salt and pepper, to taste.

MIDDLE EASTERN CHICKPEA & RICE STEW

Middle Eastern Chickpea & Rice Stew image

The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this chickpea and rice stew. Serve this hearty dish with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt. Dietary Exchanges: 3 1/2 starch, 1 1/2 very lean meat (3 1/2 Carbohydrate Servings). From EatingWell magazine April/May 2005, and EatingWell for a Healthy Heart Cookbook. Posted for ZWT 6 - North Africa / Middle Eastern region.

Provided by kitty.rock

Categories Stew

Time 1h25m

Yield 6 1 1/2 cup servings, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
3 medium onions, halved and thinly sliced (about 3 cups)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup orange juice
4 cups reduced-sodium chicken broth or 4 cups vegetable broth
2 (15 ounce) cans chickpeas, rinsed
3 cups peeled and diced sweet potatoes (about 1 pound)
2/3 cup brown basmati rice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh cilantro

Steps:

Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes.
Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth.
Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover.
Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes.
Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.)
Serve topped with cilantro.

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have any black beans or chickpeas, you can substitute other beans, such as kidney beans or pinto beans.
Feel free to add other vegetables to this dish, such as chopped carrots, celery, or bell peppers.
If you want a spicier dish, add a teaspoon or two of chili powder or cayenne pepper.
Serve this dish with a dollop of yogurt or sour cream, and a sprinkle of fresh herbs, such as cilantro or parsley.

Conclusion:

This Middle Eastern rice with black beans and chickpeas is a delicious, healthy, and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover rice. With its combination of flavors and textures, this dish is sure to please everyone at the table.

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