Middle Eastern Rice with Black Beans and Chickpeas

Ingredients

• 1 cup rice uncooked
• 30 ounce black beans drained and rinsed canned
• 30 ounce garbanzo beans drained and rinsed canned (chickpeas)
• 1 quart chicken stock see 
• 1 bunch cilantro leaves fresh chopped
• 1 bunch parsley fresh chopped
• 1 clove garlic minced
• 1 teaspoon ground pepper 
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 8 servings ground pepper black to taste
• 1.5 pounds pd of ground turkey 
• 1 teaspoon ground turmeric 
• 1 tablespoon olive oil 
• 0.3 cup pinenuts 
• 8 servings salt to taste

Equipment

• frying pan
• sauce pan

Directions

1. 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.
2. Place the 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.