Chickpea and Broccoli Stir-Fry

Ingredients

• Canola oil

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

  2 tbsp or 28g

• Chickpeas

  canned

  2 cup or 480g

• Broccoli

  raw

  3 cup, chopped or diced or 264g

• Tamari soy sauce

  2 tbsp or 36g

• Ground ginger

  2 tsp or 4g

• Garlic powder

  ½ tsp or 2g

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.