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