Melt the coconut oil in a large stock pot or Dutch oven. Once melted add onion and carrots and sauté until starting to brown and onions have softened. Add mushrooms and garlic and cook another 2 – 3 minutes. Stir in wild rice, tomato paste and spices.
Add liquids to the pot and bring the mixture to a bowl. Reduce to a simmer and cook for 50 – 60 minutes, until rice is tender. Once tender, stir in green beans and chickpeas and cook until they are heated through.
Serve immediately with a garnish of lime juice and/or cilantro if desired!