Coconut-Peanut Chickpea & Broccoli Stir-Fry

Ingredients

• 1 can (15 oz) Chickpeas
• 3 cups Broccoli
• ½ cup Full-fat Coconut Milk
• 2 tbsp Creamy Peanut Butter
• 2 tbsp Soy Sauce
• 1 tsp Sriracha
• 3 cloves Garlic
• 1 tsp Fresh Ginger
• 1 tsp Sesame Oil
• 2 cups Jasmine Rice
• 1 tbsp Sesame Seeds
• 3 whole Green Onions

Instructions

1. Cook jasmine rice according to package directions.
2. Whisk coconut milk, peanut butter, soy sauce, sriracha, and sesame oil until smooth.
3. Heat a large skillet over medium-high heat with a drizzle of oil. Add broccoli and cook 4 minutes until bright green and tender-crisp.
4. Add garlic and ginger, stir 30 seconds. Add chickpeas and the coconut-peanut sauce. Toss 2–3 minutes until sauce thickens and coats everything.
5. Serve over rice topped with sesame seeds and green onions. Season with salt to taste.