Chickpea-Lemon Rice

source: Healthy World Cuisine

2 cups brown rice
2 and 1/4 cups water
2 teaspoons (1 cube) vegetable bouillon
1 tablespoon olive oil
2 cloves garlic, minced (or 1 teaspoon dried ground garlic)

salt and pepper - to taste

zest of 1 and 1/2 lemon (1-1/2 tablespoon)
1 can (15 ounces) garbanzo beans (chickpeas)

2 tablespoons finely chopped parsley - garnish - optional

Toss everything except lemon zest and parsley in rice cooker. Once done, turn off the rice cooker and add the lemon zest and parsley into the rice and mix well.

source: modified from the recipe at Healthy World Cuisine