1 cup uncooked brown rice (or white)
2 1/2 cups water
1 teaspoon salt
1 vegetable bouillon cube
1 - 14 ounce can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1 large yellow onion, diced
2 large carrots, peeled and roughly chopped into 1" matchsticks
Salt, to taste
Pepper, to taste
1) Put uncooked rice, water, salt, and vegetable bouillon cube in a medium pot. Cover and bring to a boil. Stir to make sure the bouillon cube is fully dissolve. Cover, reduce heat, and simmer for about 40 minutes or until nearly all liquid is absorbed.
2) While rice is cooking, heat vegetable oil in small skillet over medium heat. Toss in onion and cook for about 2 minutes or until onion is translucent. Toss in chopped carrots and cook for 15 minutes or until carrots have begun softening, stirring often. The onion will be likely be browned by the time the carrots are tender. Take onion/carrot mixture off heat until rice is finished cooking.
3) Once rice is finished cooking, take the pot off the heat and stir in the drained chickpeas and the onion/carrot mixture. Season with salt and pepper to taste. Enjoy! This recipe can be served immediately or stored in the fridge for up to one week.
I enjoy this recipe because it is filling with the rice, the vegetable bouillon gives it good seasoning, and the carrots taste sweet when cooked that long in the pan.
This recipe can be made with a variety of vegetables and beans. You can try substituting bell peppers and kidney beans with a little cayenne pepper for a Mexican flair. Or substitute broccoli, edamame, and a little soy sauce for an Asian flair. The possibilities are endless!
Source of recipe: I use to cook variations of this a lot when I was studying in Europe.