Preheat the oven to 375°F. Heat oil in a 5.5 qt. Dutch oven over medium heat. Add chopped onions and garlic and saute for 5 minutes. Add cumin, coriander, curry powder, turmeric, paprika and cook for 2 minutes, or until fragrant.
Add the rice and cook for 3 minutes, or until lightly toasted. Add coconut milk, bring to a simmer. Cover and par cook rice for 6 minutes.
Uncover and add broth, salt, chickpeas, sweet potatoes, peas, and green beans. Mix well to combine.
Cover and bake for 40 minutes. Once cooked, fluff the rice with a fork. Garnish with fresh cilantro, lime wedges and sliced almonds. Serve hot.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.