Olive Oil Braised Brussels Sprouts

From the garden

• 1½ lb brussels sprouts, trimmed and halved through the stem
• 1 medium yellow onion, halved and thinly sliced
• 2 medium carrots, cut into thick coins
• 3 cloves garlic, sliced
• 3 tbsp fresh dill (or parsley), chopped

From the pantry

• 1 can canned chickpeas, drained and rinsed
• 2 tbsp white rice · a spoonful of rice is what thickens the braising liquid in this style of dish
• ⅓ cup olive oil · be generous; the oil is the sauce here
• 1 tsp sugar · balances the lemon
• 1 lemon, half juiced, half cut into wedges
• crusty bread (optional) · for serving
• salt · to taste
• black pepper