Middle Eastern Rice with Black Beans and Chickpeas

OK. This is incredible. It tastes just like all good Middle Eastern food we've ever had. It isn't very time-intensive and it's full of "regular" ingredients. One of the great things is that there are so many ways to eat it. We've eaten it as is, topped with lettuce, tomato, and feta cheese. We've stuffed it in pitas and eaten it with tzatziki sauce. It's so good. --Mark

Ingredients:

1 T olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cayenne pepper
1 quart chicken stock
1 1/2 pounds ground 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 cup pine nuts (optional)
salt to taste
ground black pepper to taste

Instructions:

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.

Place the turkey in a skillet over medium heat, and cook 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.

Notes:

Serve with a side salad of romaine lettuce, tomatoes, and feta cheese. Also, serve it with pita bread or na'an. Definitely add spinach to the cream sauce (use Greek yogurt). Oh, and chopped onions as a garnish in addition to the fresh parsley. Mmmmmm. 2 cups plain yogurt 3/4 cups cilantro 2 TBS lemon juice.

http://allrecipes.com/Recipe/Middle-Eastern-Rice-with-Black-Beans-and-Chickpeas/Detail.aspx