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chickpea rice
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5 from 2 votes

Rice with Chickpeas (Riza't Khirtimane)

Assyrian rice dish with garbanzo beans. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Assyrian, Middle Eastern
Servings: 4 people
Calories: 520kcal

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 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. (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 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

Calories: 520kcal | Carbohydrates: 98g | Protein: 12g | Fat: 8g | Sodium: 950mg | Fiber: 5g