Middle Eastern Rice and Beans

1 tablespoon olive oil

1 cup uncooked basmati rice

1 clove garlic, minced

4 teaspoons ground cumin, divided

4 teaspoons ground coriander, divided

2 teaspoon ground turmeric, divided

2 teaspoon ground cayenne pepper, divided

2 ¼ + cups chicken broth

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

Heat oil in saucepan.  Add rice and fry over medium high heat for 5 minutes.  Add garlic and cook 1 minute.  Add 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 1 teaspoon cayenne. Add 1 ¾ cups chicken broth.  Bring to a boil.  Reduce heat to a simmer and cover pan.  Simmer for 25 minutes. 

In Dutch oven, cook turkey.  Add beans,  2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 1 teaspoon cayenne pepper.  Add ½ cup chicken broth.  Simmer gently for 20 minutes, adding more broth if necessary to keep from sticking to pan.

Add prepared rice,  Add cilantro, parsley and pine nuts.  Adjust seasonings.  Serve with warm naan