Indian Stuffed Peppers

Meanwhile, halve, peel, and chop the onion. Peel and finely chop the carot. Chop the parsley, keeping the leaves and stems separate. Drain and rinse the chickpeas.

Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion, the carrot and the parsley stems and season with salt and pepper. Cook, tossing, for 5 minutes, until softened.

Add the curry powder and garam masala to the pan and cook for 30 seconds, until fragrant. Stir in the rice, season with salt and pepper, and cook for about 1 minute, to lightly toast.

Add 1 1/4 cups water, bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, stirring occasionally, until rice is tender.

Once the rice is just tender, stir in the peas, chickpeas and half the parsley leaves. Taste and season with salt and pepper. Cook for about 3 minutes, until peas and chickpeas are warmed through.