You can use a small can of diced tomatoes instead of the two fresh tomatoes if that’s all you have.

Equipment Needed

Measuring cups and spoons, medium-size pot with lid, large pan, knife, cutting board and a large spoon


Place the rice, 2 cups of vegetable broth, MCT oil, apple cider vinegar and sea salt into a thick bottomed pot and simmer on medium-low heat for 15 to 20 minutes, or until rice is tender.

Dice the onion and tomato. 

In a large sauté pan over medium-high heat, add the avocado oil and onion. Sauté for 5 minutes, or until the onions are translucent.

Add the spice mix and sauté for an additional 2 minutes.

Add the tomatoes, 2 cups of vegetable broth, coconut milk and the chickpeas (rinsed and drained).

Stir to combine, and simmer over medium heat for 15 to 20 minutes, or until the sauce has thickened.

Serve over the cooked brown rice and enjoy! 

For more of GoodLife Kitchne's quick and easy dinners try: