Chickpea and Broccoli Stir-Fry

Ingredients

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Chickpeas

  canned

  1 cup or 240g

• Broccoli

  raw

  1 ½ cup, chopped or diced or 132g

• Tamari soy sauce

  1 tbsp or 18g

• Ground ginger

  1 tsp or 2g

• Garlic powder

  ¼ tsp or 0.8g

Directions

1. Heat the canola oil in a large skillet over medium heat until shimmering.
2. Add the drained and rinsed chickpeas and cook, stirring occasionally, until lightly browned, 3 to 4 minutes.
3. Add the chopped broccoli and stir-fry until tender-crisp, about 4 to 5 minutes.
4. Sprinkle in the ground ginger and garlic powder; toss until fragrant, about 30 seconds.
5. Pour in the tamari and stir-fry until the chickpeas and broccoli are well coated and the sauce slightly reduces, 2 to 3 minutes.
6. Serve hot.