Heat 1 tablespoon olive oil in a large saucepan over medium heat.
Add the minced garlic, onion, and carrot and cook until softened, 1-2 minutes.
Stir in the rice and cook stirring for about 2 minutes.
Add the wine and cook, stirring often until the wine has mostly evaporated.
Next, add in the water and the spices, increase heat to high, and bring to a boil, stirring occasionally.
Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed around 30 minutes.
Meanwhile, blend the chickpeas and avocado together with 1/2 lemon juice, salt, and pepper.
Once ready, remove from heat, and serve.
Side your risotto with the chickpea-avocado spread and red cabbage salad.