Chickpeas and Rice

Name: Chickpeas and Rice (Ruz eb Maya)
Yield: Serves 2–3
Cuisine: Palestine
Ingredients: 1½ teaspoons salt; 1 tablespoon dill seeds (optional); 1 onion, finely chopped; 3 tablespoons extra virgin olive oil; 1 teaspoon red pepper flakes; 3 garlic cloves; 1 cup (200 grams) dried chickpeas, soaked overnight in cold water or two 15-ounce cans (425 grams each), strained; 5 cups (1¼ liters) water or broth; 1½ cups (375 milliliters) liquefied and strained fresh tomatoes or plain tomato sauce; ½ teaspoon black pepper; ½ cup (approximately 100 grams) rice, rinsed and soaked

Ruz eb Maya

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

This one of the many simple dishes that emerged in the years following the 1948 exodus, and as the literal translation of the name indicates (“rice with water”), it was a recipe born of hardship. These dishes have the virtue of turning the ingredients provided by UN emergency rations into truly appealing and nutritious meals.

Ingredients

1½ teaspoons salt
1 tablespoon dill seeds (optional)
1 teasp

Asia
Palestine
Main course
Gluten-free
Vegan
Gaza

Method

In a mortar and pestle, grind the dill seeds and red pepper flakes with ½ teaspoon of salt until they are fragrant. Add the garlic and mash well. Set aside.

Next, fry the onion in the olive oil over medium heat until well browned. Add the water or broth and the chickpeas. If you are using can