Middle Eastern Rice with Black Beans and Chickpeas

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.

Place the turkey in a skillet over medium heat and cook until evenly brown.

Gently mix cooked turkey garbanzo beans black beans cilantro parsley and pine nuts into the cooked rice. Season with salt and pepper.