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 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.
Step 2: Rinse, then drain the rice in a strainer and add to the same 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.
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.
Serve accompanied by a salad, pickled turnips, and kabobs.
Recipe FAQs
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.
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
Rice with Chickpeas (Riza't Khirtimane)
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.
Lobo says
Great recipe ! I make this often
Hilda Sterner says
Thank you, Lauren, I don't make it often enough, although I love it, enjoy!