Pirinal Sirinli Corba (Rice & Chickpea Soup)


Although this soup may sound savory, with ingredients like rice and chickpeas. But, it actually tastes more like a dessert. And if you’re wondering how you could possibly make rice and chickpea soup into something sweet, then this recipe is worth cooking up if only just for that reason.

Similar in texture to a rice pudding with lots of cinnamon, or a cinnamon sugar oatmeal, this soup is a satisfying option as a dessert or an afternoon snack. But if you’re really keen, then why not make it your main course!

Here’s the recipe:

  • 1 1/2 c short grain rice (rinsed and drained)
  • 1/2 c chickpeas (canned and drained or parboiled)
  • 1 c walnuts (diced)
  • 1 c white sugar
  • 1 TBSP ground cinnamon
  • 4 TBSP of grape molasses (pekmez)
  • a pinch of fennel powder (optional)
  • a pinch of salt


Combine the rice and chickpeas in a pot. Cover with boiling water and simmer until most of the water has been absorbed (approximately 10 minutes).

Stir in the sugar, cinnamon and grape molasses and stir. Add the salt and fennel poweder (if using) and stir.


Simmer for 5 more minutes and then add the walnuts (reserving some for the garnish) and remove from the heat.

Serve the soup in dessert glasses and garnish with walnuts.



Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

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