Vegetable Rice Pilaf with Maple-Caramelized Chickpeas

• 2 tablespoons butter
• 1 carrot, peeled and diced
• 1 medium onion, chopped
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 2 cups long-grain rice
• 3 cups water
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup vegetable oil
• 1 cup canned chickpeas, rinsed and drained well (or firm tofu, diced)
• 1 medium onion, sliced thin
• 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
• 1/4 cup fresh cilantro, chopped (or mint)

1. In a large saucepan, sauté the vegetables and rice in the butter for about 3 minutes.
2. Add the water and cinnamon; season with salt and pepper. Bring to a boil over high heat, then reduce heat as low as possible. Cover and simmer 20 minutes.
3. In the meantime, in a large skillet, sauté the chick peas and the onion in the oil for 1 minute, then add the maple syrup and allow to caramelize about 2. Keep the caramelized chickpeas warm.
4. Add the cilantro to the vegetable pilaf.
5. Divide among 4 large bowls and top with maple-caramelized chick peas.