Carrot Risotto With Chickpeas

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1 tablespoon olive oil

1 clove garlic, minced

1 1/4 cups short-grain brown rice

1 1/2 cups carrot juice

1 cup water

1/2 teaspoon salt

2 carrots, finely chopped

6 ounces green beans, cut into 1-inch lengths

1 cup cooked chickpeas

3 scallions, thinly sliced

3/4 cup grated parmesan cheese (2 1/2 ounces)

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