Step 1

Melt the coconut oil in a large deep skillet on medium-high heat. Add the mushrooms first, cooking until browned and softened, about 7 minutes. Then add the zucchini and cook until softened, about 7 minutes. Finally add the broccoli florets and cook until vivid green and al-dente, about 5 minutes.

Step 2

Add the chickpeas and pour the Miso Sauce into the skillet and stir everything to combine. Remove from heat and scoop the stir-fry into bowls on top of brown rice or quinoa.