Heat a large pot to medium-low heat. Add 1/4 of water (or 1 tbsp. oil), add onions and sweat for 3-4 minutes until tender and translucent. Add garlic and let cook for 1 more minute
Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.
Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender.
To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.