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.
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 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.
My Chickpea Rice Recipe
Ingredients
- 1 15 oz chickpeas canned
- 2 T. butter
- 1 tsp. 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 1/4"—1/2". 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, and kabobs.
Frequently Asked Questions
What's the Difference Between Chickpeas and Garbanzo Beans?
Chickpeas are known as "
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.
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!
Chickpea Rice and Other Rice Dishes
Assyrians enjoy rice, lots and lots of rice. Plain white rice is usually served topped with various stews. There are rice dishes that are a complete meal in themselves, such as biryani.
"Makloubi" is a rice dish with meat, eggplant, peppers, and onions, layered on the bottom of the pot.
The rice is the Assyrian version to pineapple upside-down cake. The rice is flipped onto a larger plate or tray, revealing the yumminess underneath.
We also make Vermicelli Rice, Bulgur Pilaf, Red Rice, and "Girdu," which is rice cooked in yogurt. But for those days when you are fasting, and Assyrians do a lot of fasting, Chickpea Rice fits the bill.
Cook's Tips
How to make good chickpea rice every time
- 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 1/4"—1/2". 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 1-1/4 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.
Stay in touch with me through social media!
- Tried this recipe? Snap a picture and tag #hildaskitchenblog on Instagram.
- Like my page on Facebook.
- Do you Pinterest? Pin & share this recipe!
Rice with Chickpeas (Riza't Khirtimane)
Ingredients
- 1 15 oz chickpeas canned
- 2 T. butter
- 1 tsp. 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 1/4"—1/2". 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. (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, but if you add too much, there's no going back)!
- 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 1/4"—1/2". 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 1-1/4 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.
Leave a Reply