• 1 can of chickpeas (or 1 1/12 cups of cooked chickpeas)
  • 1 1/2 cup uncooked brown rice
  • 3 cups of unsalted vegetable broth
  • 1/4 cup of coconut oil
  • 1 medium diced onion
  • 3 cloves of garlic chopped
  • 1 tsp black pepper
  • 1 tsp dill
  • 1/4 tsp cinnamon
  • 1/3 cup of tomato paste dissolved in 1/2 cup warm water
  • Lemon

I think this is another big hit with myself and the family and I am sure that you will also love this easy to make little vegan chickpea and brown rice side dish or main dish because it only takes about 35-45 minutes to whip up. You can use one pot, so clean up is a snap (I love it when clean up is one or two dishes). It only has a handful of ingredients and once things are combined you wait, and the aroma that fills the kitchen is amazing!


  1. In a dutch oven or large pot, heat up the coconut oil and salute the onions and garlic until translucent and garlic is soft.
  2. Add tomato paste dissolved in water, dill, pepper, cinnamon, chickpeas and rice.
  3. Stir well and cook on low for 5 minutes.
  4. Add vegetable broth and bring to a low boil.
  5. Lower heat to low, cover and cook for 20 minutes.
  6. Serve and add fresh lemon