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    You Are Here Home » Assyrian Recipes

    Published: Jul 3, 2017 Updated: Dec 26, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Chickpea Rice (Riza't Khirtimane)

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    chickpea rice

    Chickpea Rice (known as "Riza't Khitrimane" in Assyrian) is absolutely delicious and a quick and satisfying meal option. It can be served as a vegetarian dish (with a salad on the side). However, it's also great as a side dish with grilled chicken, kabobs, or other fish.

    chickpea rice on a plate with kabobs

    Why This Recipe Works

    Chickpea rice is perfect for when you're short on time but still want something yummy and satisfying. It's simple to prepare and can be ready in under 30 minutes.

    Adding chickpeas to the rice not only improves the flavor but also increases the amount of protein in the dish, making it a more balanced meal option.

    How to Make This Recipe

    Step 1: Empty the can of chickpeas into a medium-sized pot, including the liquid. Add butter and salt, while stirring over medium heat.

    chickpea rice cooking in a pot

    Step 2: Rinse, then drain the rice in a strainer and add to the same pot.

    assyrian rice in a pot

    Step 3: Add enough water to cover the rice by approximately ¼"—½". If you prefer precise measurement, the liquid should equal two cups total.

    rice being cooked

    Step 4: Stir and bring to a boil, then cover and cook over low heat for approximately 25 minutes. Stir a few times while it's cooking.

    chickpea rice being stirred with a wooden spoon

    Serve accompanied by a salad, pickled turnips, and kabobs.

    rice with chickpeas

    Recipe FAQs

    What's the Difference Between Chickpeas and Garbanzo Beans?

    Chickpeas are known as "khirtimaneh" in Assyrian. Sometimes "chickpeas" are referred to as "garbanzo beans." The names are interchangeable, however, “garbanzo” is their Spanish name.

    Although novice cooks might think chickpeas come from a can, you can actually enjoy them fresh out of their pods. Maybe you've passed by them in the grocery store and didn't even know it.

    fresh garbanzo beansgarbanzo bean podchickpea plant

    What Can You Make with Chickpeas?

    Chickpeas also come dried. Dried chickpeas are great for making falafel or hummus. The only thing to be aware of is that you have to soak them the night before.

    Of course, when you're short on time, canned garbanzo beans are another option. Chickpeas are a wonderful addition to the vegetarian diet and a good way to get some protein in!

    Another unexpected recipe you can prepare with chickpeas is Chickpea Cookies. You will be surprised by how delicious they are!

    Pro Tips

    • I used to have such a hard time cooking rice. My mom finally shared that I was adding more water than necessary. Remember, you can always add more water, if necessary. However, if you add too much, there's no going back!
    • Add enough water to cover the rice by approximately ¼"—½". If you prefer precise measurement, the liquid should be equal to the amount of rice used, or slightly more. So for every cup of rice, add one cup to 1-¼ cups of liquid.
    • Stir and bring to a boil, then cover and cook over low heat for approximately 25 minutes. I usually stir the rice a few times while it's cooking. This helps to keep the bottom from sticking or burning.

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    📖 Recipe

    chickpea rice

    Rice with Chickpeas (Riza't Khirtimane)

    Assyrian rice dish with garbanzo beans. 
    5 from 3 votes
    Print Rate
    Course: Side Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 520kcal
    Author: Hilda Sterner

    Ingredients

    • 1 15 oz chickpeas canned
    • 2 tablespoon butter
    • 1 teaspoon salt
    • 2 cups jasmine rice

    Instructions

    • Empty the can of chickpeas into a medium-sized pot, including the liquid. Add butter and salt, while stirring over medium heat.
    • Rinse, then drain the rice in a strainer and add to the same pot.
    • Add enough water to cover the rice by approximately ¼"—½". If you prefer precise measurement, the liquid should equal two cups total. Stir and bring to a boil, then cover and cook over low heat for approximately 25 minutes.
    • Stir a few times while it's cooking.
    • Serve accompanied by a salad, pickled turnips (link in notes), and kabobs. The rice is sprinkled with sumac (optional step, but goes great with kabobs!)

    Notes

    • I used to have such a hard time cooking rice. My mom finally shared that I was adding more water than necessary. Remember, you can always add more water, if necessary. However, if you add too much, there's no going back!
    • Add enough water to cover the rice by approximately ¼"—½". If you prefer precise measurement, the liquid should be equal to the amount of rice used, or slightly more. So for every cup of rice, add one cup to 1-¼ cups of liquid.
    • Stir and bring to a boil, then cover and cook over low heat for approximately 25 minutes. I usually stir the rice a few times while it's cooking. This helps to keep the bottom from sticking or burning.
     

    Nutrition

    Serving: 1serving | Calories: 520kcal | Carbohydrates: 98g | Protein: 12g | Fat: 8g | Sodium: 950mg | Fiber: 5g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Lobo says

      October 22, 2021 at 9:25 am

      5 stars
      Great recipe ! I make this often

      Reply
      • Hilda Sterner says

        October 22, 2021 at 9:40 am

        Thank you, Lauren, I don't make it often enough, although I love it, enjoy!

        Reply

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