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Ingredients
  • 1 can of chickpeas
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 medium onion, diced
  • Seasoning to taste (I used curry, salt, cayenne pepper, and black pepper)
  • 2 cups of rice, uncooked
  • 2 cups of vegetable stock
  • 2 cups of water
  •  
  • note: I also like to use white wine for some of the liquids and add garlic when I have it on hand.
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