Chickpeas, carrots, and rice

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Serves4 (1 1/2 cups each)
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  1. Place rice and water into a large saucepan. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 30-35 minutes until liquid is mostly absorbed and rice is tender.
  2. While rice is cooking, heat oil in a medium skillet over medium heat. Cook onion 3-5 minutes or until soft. Toss in carrots and cook additional 5-7 minutes until carrots are tender.
  3. Remove vegetable mixture from heat.
  4. When rice is finished cooking, stir in drained chickpeas and carrot/onion mixture. Serve warm.

Recipe Tips

Top with steamed vegetables for higher fiber (broccoli, cauliflower, bell peppers, or edamame work well).

Try different varieties- use different beans or different vegetables for a new dish.

Add crushed red pepper flakes, chili powder, or 2 teaspoons of your favorite hot sauce for added flavor.

Nutrition Facts
Chickpeas, carrots, and rice
Amount Per Serving
Calories 260 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 468mg 20%
Potassium 454mg 13%
Total Carbohydrates 46g 15%
Dietary Fiber 10g 40%
Sugars 7g
Protein 11g 22%
Vitamin A 79%
Vitamin C 6%
Vitamin D0%
Calcium 6%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

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