This is a steady rotation meal for my husband and I (my kids unfortunately haven't warmed up to this one just yet) because it checks the boxes we're trying to be mindful about - complex carbs for energy from rice, plant protein from the chickpeas, fiber from the carrots and onion, and enough healthy fat from the olive oil. It’s built from pantry ingredients I already have, so I’m not planning ahead or buying anything specific for it. Last time I made it was on our very recent trip to the Smokies. We recently bought a set pots with detachable handles, which stack up so nicely and cooks just as nicely, so this one was made in one of those pots and the result made me so happy! One note I'd like to make sure I don't forget - while the spices bring warmth but very little complexity, the silan is even more important—it rounds the flavor so everything lands better on the plate. That tad of unique sweetness makes all the difference, so I wouldn't switch it for other sweeteners. Check out the notes for more info!