Middle Eastern Rice with Black Beans and Chickpeas Review

While using the ingredient search on allrecipe.com I found this recipe. It is an easy rice and bean recipe and the person who submitted it on allrecipe said it came from a friend from Bethlehem! I made some minor change to make the recipe vegan and I thought for as little work the recipe required it tasted great!

Ingredients:

1-1/2 teaspoons olive oil
1/2 clove garlic, minced
1/2 cup uncooked basmati rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
2 cups chicken stock
1/2 cup TVP
2 cups garbanzo beans
2 cups black beans
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh parsley
2 tablespoons pine nuts (optional)
salt to taste
ground black pepper to taste

Directions:

Heat the olive oil in a large saucepan over medium heat. Stir in garlic, 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 20 minutes.

Rehydrate TVP.

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