Chickpeas and Rice

Ruz eb Maya

Preparation info

  • Serves

    2–3

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

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

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

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