Ingredients
- 2 tbsp. olive oil
- 6 cloves garlic, minced
- 1 cup uncooked basmati rice
- 1/4 tsp salt
- 1/2 tsp cumin
- 1/2 tsp sumac (optional)
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 3/4 cups chicken or vegetable stock
- 1 can (30 oz) chickpeas, drained and rinsed
- 1 can (30 oz) black beans, drained and rinsed
- 1 bunch parsley, chopped (set aside a few sprigs unchopped for garnish)
- 1/2 of a lemon, juiced
- 1 tomato, chopped or cut into thin slices
- 1/2 cup Greek yogurt
- 1 bunch scallions, chopped
Method
- Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute.
- Stir in rice, salt, cumin, sumac (optional), turmeric, paprika 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.
- Gently mix chick peas, black beans, parsley, and lemon juice into the cooked rice.
- Cook another 5 minutes on low heat.
- Garnish with whole parsley leaves, tomatoes, a dollop of Greek yogurt and scallions.