Basmati rice with chickpeas and sautéed veggies

Peel the 2 carrots and cut them into small cubes or thin half-moons. Peel the onion and slice it thin.

Rinse the 200 g of basmati rice in the colander under cold water until the water runs almost clear. Drain well.

Put the rice in the saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat way down and cook 11 minutes, then let it rest covered off the heat.

Open the can, drain it in the colander and rinse the chickpeas. Use only half, about 240 g, and save the rest for another meal.

Heat the olive oil in the skillet over medium-high heat. Add the onion and carrots and sauté them 8 minutes, stirring, until the carrots are tender.

Add the 240 g of chickpeas, the curry powder, salt and pepper. Sauté 3 minutes over medium heat, stirring, to heat them through.

Fluff the rice with a fork or spoon. Spoon it onto the plates and top with the veggies and chickpeas.