Sweet and Spicy Stir-Fry with Chickpeas and Broccoli

Directions

• Cut broccoli into bite-sized florets. 
• Mince garlic, slice onion and red bell pepper thinly. 
• In a small bowl, whisk together tamari sauce, apple cyder vinegar, sriracha sauce, and agave syrup. Adjust the sweetness and spiciness according to your taste preference. 
• Heat extra-virgin olive oil in a large skillet or wok over mediumhigh heat. 
• Add minced garlic and sliced onion to the skillet. Stir-fry for 1-2 minutes until fragrant and onions are translucent. 
• Add the broccoli florets and sliced red bell pepper to the skillet. Cook for about 3-4 minutes until vegetables are tender but still crisp. 
• Add cooked chickpeas to the skillet and stir to combine with the vegetables. 
• Pour the prepared sauce over the chickpea and vegetable mixture in the skillet. Stir well to coat everything evenly. 
• Allow the sauce to simmer for a couple of minutes, stirring occasionally, until it thickens slightly and coats the vegetables and chickpeas. 
• Once the sauce has thickened to your liking and the vegetables are cooked to your preference, remove the skillet from heat. 
• Season with salt and pepper to taste. 
• Garnish with sesame seeds and sliced green onions if desired. 
• Cook the brown rice as desired, and serve the sweet and spicy stir-fry hot over cooked rice.
• Enjoy your delicious and nutritious lunch! 

Note

The following nutrients are covered in this
recipe:

• Fiber 
• Vitamins: B1, B2, B3, B5, B6, B9, C and E. 
• Minerals: Magnesium, Selenium, and Zinc