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Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 450 degrees
Step 2
Start cooking rice while you prepare the stir fry (I used a rice cooker for convenience)
Step 3
Drain chickpeas and spread on a baking sheet in one layer. Add 1/8 cup of olive oil and toss well to coat
Step 4
Roast chickpeas for 15-18 minutes, stirring at 10 minutes, until crisp but not burnt
Step 5
Add the onion, garlic, ginger, water chestnuts, and baby corn to a bowl and toss to combine
Step 6
Turn a burner on medium high heat and coat a stainless steel skillet with olive oil to cover the bottom
Step 7
Once hot, add in the veggies from the bowl and sautee for 8-10 minutes, until crispy. Stir often to avoid sticking
Step 8
Make the stir fry sauce
Step 9
Once veggies start to crisp, add in the homemade stir fry sauce and the frozen broccoli and cook on medium high heat for 5 minutes, or until sauce thickens and broccoli is cooked
Step 10
Once chickpeas are done, add them to the skillet mixture and stir.
Step 11
Serve over brown rice, with tamari sauce for serving if desired
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