ROASTED CHICKPEAS & CARROTS WITH BROWN RICE

(Medium-FODMAP, Gluten-free, Vegan)

---

SERVES:2-4 COOKS IN: 30 MINUTES DIFFICULTY: 4/10

---

---

INGREDIENTS:

½ cup brown rice

1 can chickpeas

2 carrots, vertically cut into sticks

½ tsp cayenne pepper (optional)

½ tsp black pepper

½ tsp herbs of choice(optional)

1+ ⅓ cup Water

1 tsp olive oil

1 tsp lemon juice(optional)

Salt to taste

METHOD:

1. Rinse and add water to rice, cook it covered until soft. Set aside.

2. Pre-heat oven to 375 degrees.

3. In a large mixing bowl, add chopped carrots, canned chickpeas(rinsed & drained), olive oil, cayenne, black pepper, salt, herbs and toss well

4. Add the tossed chicken peas and carrots to a baking sheet and roast for 10 mins, remove from oven, toss one and roast for another 8-10 mins.

5. To a bowl, add rice, roasted carrots and chick peas, lemon juice and serve.

---