Middle Eastern Rice with Black Beans and Chickpeas Recipe

Rinse the rice under cold water until the water runs clear, then soak it in cold water for 10 minutes. Drain the rice and set aside.

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.

Add the cumin, turmeric, and cinnamon powder to the pot. Stir well to mix the spices with the onion and garlic.

Add the drained rice to the pot and stir gently to coat the rice with the spices. Cook for 2-3 minutes, stirring occasionally.

Pour 3 cups of water into the pot and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and fluffy.

In a separate pan, heat the black beans and chickpeas until warmed through.

Once the rice is cooked, fluff it with a fork and add the warmed black beans, chickpeas, and chopped fresh parsley. Gently stir to combine all the ingredients.

Serve the Middle Eastern rice with black beans and chickpeas hot as a main course or as a side dish to accompany grilled meats or vegetables.