Rice with Chickpeas and Carrot

Rice with chickpeas, carrot, celery and onion - a great addition to the main course for lunch

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Basmati rice, 2 cups
Canola oil, 2 tablespoons
for frying the rice
Water, 3 cups
Salt, 1 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
Turmeric, 1/2 flat teaspoon
Cumin, 1/4 flat teaspoon
Onion, 1 medium unit
finely chopped
Canola oil, 1/4 cup
for frying the onion
Carrot, 1 medium unit
cut into thin strips
Celery, 2 stems
finely chopped (with leaves)
Canned whole chickpeas, 300 g
strained, or cooked dried chickpeas
Salt, a pinch


1. Fry the rice in oil for about 5 minutes until it is shiny and slightly golden.
2. Add the water and spices to the rice, bring to a boil, lower the heat and cook for about 20 minutes or until the rice is ready.
3. Separately fry the onion in oil, add the carrot and celery (without the leaves) for about 10 minutes and stir occasionally.
4. Add the chickpeas, a little salt and the celery leaves, and mix for another 2 minutes.
5. Place everything on the prepared rice, mix well and serve hot.
6. Bon appetite (:

The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 347 cal 121 cal
Proteins 8 g 3 g
Carbohydrates 52 g 18 g
Fat 13 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Rice with Chickpeas and Carrot
Tasty and healthy addition for children