Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add one small chopped onion and sauté for about 5 minutes until it softens and becomes translucent. Stir in 2 cloves of minced garlic and cook for an additional 30 seconds until fragrant.

Add 1 cup of quick cooking brown rice to the skillet, stirring it with the onions and garlic. Toast the rice for 1-2 minutes.

Pour in 1 cup of milk and 2 cups of vegetable broth, and sprinkle in 1 teaspoon of salt. Bring mixture to a boil, then reduce heat to low, cover, and let it simmer for about 10 minutes.

After the rice has cooked, add 2 cups of broccoli florets and 1 can of drained chickpeas to the skillet. Cover and cook for another 5 minutes.

Remove from heat and stir in half of the 1 cup of grated cheddar cheese until melted. Sprinkle the remaining cheese on top and let sit for a few minutes until the cheese melts.