Chickpea Rice (Riza’t Khirtimane)

Chickpea Rice always reminds me of my mom, God rest her soul. I guess a lot of Assyrian dishes do. But this one in particular, since she ate it on a regular basis, especially when fasting.

Although I LOVE chickpea rice, I rarely cook it, or any of the other delicious Assyrian rice recipes for that matter. Why you ask? Because I’m always watching my stinking carbs. I miss the days when I could eat anything I wanted and not worry about the consequences. If I could, I would eat this rice daily, it’s that good.

Goes Great With

Pickled Turnips



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Rice with Chickpeas (Riza't Khirtimane)
chickpea rice
Servings
people
Ingredients
Servings
people
Ingredients
chickpea rice
Instructions
  1. Empty the can of chickpeas into a medium sized pot, including the liquid. Add butter and salt, while stirring over medium heat.
    chickpeas and rice
  2. Rinse, then drain the rice in a strainer, and add to the same pot.
    chickpea rice
  3. 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)!
    chickpea rice
  4. Stir a few times while it's cooking.
    assyrian rice
  5. 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!)
    chickpea rice
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