Wash the rice and soak in salty water for 2 hours.
In a large frying pan add the oil and cook the meat until browned all sides.
Add the garlic and the onions and cook stirring constantly until the onion is transparent.
Add the carrots and mix well.
Add the rice and mix until well blended with the other ingredients.
Add the water, the chickpeas, salt and pepper and stew for 20 minutes.