Middle Eastern Rice with Black Beans and Chickpeas
Elevate your weeknight dinners with this hearty and aromatic Middle Eastern Rice with Black Beans and Chickpeas, a vibrant one-pot dish bursting with bold flavors and wholesome ingredients. Fragrant basmati rice is infused with a warm blend of cumin, coriander, turmeric, and cinnamon, creating a symphony of spices that transports your taste buds straight to the Middle East. Nutrient-packed chickpeas and black beans add plant-based protein, while sweet golden raisins and crunchy toasted almonds bring delightful texture and contrast. Finished with a sprinkle of fresh parsley for a pop of freshness, this easy-to-make recipe pairs wonderfully with roasted vegetables or a crisp side salad. Ready in just 45 minutes and perfect for meal prep, this dish is a satisfying vegetarian delight the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cinnamon
- 1.5 cups Basmati rice, rinsed
- 3 cups Vegetable broth
- 1 cup Cooked chickpeas (or canned, drained and rinsed)
- 1 cup Cooked black beans (or canned, drained and rinsed)
- 0.5 cup Golden raisins
- 0.5 cup Slivered almonds, toasted
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic, ground cumin, coriander, turmeric, and cinnamon. Cook for 1-2 minutes until fragrant.
Add the rinsed basmati rice to the skillet and stir to coat the grains in the spice mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15 minutes.
After 15 minutes, remove the lid and gently stir in the cooked chickpeas, black beans, and golden raisins.
Cover and cook for an additional 5-7 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove from heat and let the rice sit, covered, for 5 minutes.
Fluff the rice with a fork and season with salt and black pepper to taste.
Garnish with toasted slivered almonds and chopped fresh parsley before serving.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 311.9 g | 113% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 81.8 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4417 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
