Rice with chickpeas

Deb Crane


This recipe comes from my sisters X-Mother-in-law. She is a fantastic cook! Being from the middle east, this recipe is called Riz Sh'arieh. It is simple and pairs well with falafel and Tzatziki sauce with pitas. The amount of curry is up to you. I go light handed, where my sister goes large. Depends on your taste so do what you like! You can also add pine nuts, which I never have so do not bother. Cooked meats will make this a main course! It sounds like a strange combination, but trust me, it is fabulous! Super easy to boot!


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at least 12!
10 Min
10 Min
Stove Top


  • 4 Tbsp
  • 1 c
    fine noodles (see note)
  • 2 c
    basmati rice
  • 1 c
    golden raisins
  • 1 can(s)
    16 ounce garbonzo beans (chickpeas)
  • 3 tsp
    chicken base
  • ·
    curry powder to taste
  • 4 c

How to Make Rice with chickpeas


  1. Melt butter in pan and add the fine noodles. If you can not find them, you can use angel hair pasta and break it up into shorter length, say in fours or so. Fry them over medium heat until browned...do NOT burn! Watch the pan, and do not walk away, it goes fast!
  2. Take the 4 cups of water and add your chicken base. If you only have chicken bullion, this will work too. Try to dissolve the cubes (or paste) into the water the best you can. You will be stirring this so it does not have to be perfect.
  3. Add all of the ingredients to a large stock pot. Add the browned noodles and butter as well. Top off with the water/chicken stock and give it a stir. Let it come to a boil, and then cover and simmer on low for about 10 minutes, until the water is absorbed. Give a stir half way through to make sure bullion/base is mixed in.
  4. Let sit and fluff with a spoon. You can make this ahead of time, place in a sprayed casserole dish and warmed in the oven later.

Printable Recipe Card

About Rice with chickpeas

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Other Tags: Quick & Easy Heirloom

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