This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 

• 2 cups of cooked black sticky rice
• 1/2 cup chopped carrots
• 1/2 cup of cooked chickpeas
• 1 Tbsp white miso
• 1 Tbsp brown miso
• Chopped parsley for garnish

1. Combine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.
2. Bring to a boil and reduce to medium heat.
3. Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. 
4. Turn off the heat after about 5 minutes, add the miso, garnish with parsley and enjoy.