Directions:
- 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 vegetable stock.
- Bring to a boil. Reduce heat to low, cover, and simmer 30+ minutes or until liquid is absorbed. The original recipe called for 20 minutes but I have found that it takes quite a bit longer.
- Drain and rinse Chick Peas and black beans.
- Gently mix garbanzo beans, black beans, cilantro into the cooked rice. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7542.71 Kcal (31580 kJ) | ||
| Calories from fat | 402.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.71g | 69% | |
|---|---|---|---|
| Sodium | 142663.11mg | 5944% | |
| Potassium | 11885.93mg | 253% | |
| Total Carbs | 1409.97g | 470% | |
| Sugars | 44.48g | 178% | |
| Dietary Fiber | 175.8g | 703% | |
| Protein | 236.43g | 473% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 2210.7mg | 12282% | |
| Calcium | 1350.5mg | 135% | |
| Amount Per 100 g | |||
| Calories | 259.68 Kcal (1087 kJ) | ||
| Calories from fat | 13.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 69% | |
|---|---|---|---|
| Sodium | 4911.63mg | 5944% | |
| Potassium | 409.21mg | 253% | |
| Total Carbs | 48.54g | 470% | |
| Sugars | 1.53g | 178% | |
| Dietary Fiber | 6.05g | 703% | |
| Protein | 8.14g | 473% | |
| Vitamin C | 0.8mg | 38% | |
| Iron | 76.1mg | 12282% | |
| Calcium | 46.5mg | 135% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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