Ingredients
* 1 recipe our homemade blender sauce (made with peanut flour, dates, lemon, and your Ethiopian Seasoning Mixture)
* 1 can (15 oz) Organic chickpeas (garbanzo beans), rinsed and drained
* 2 cups Organic broccoli florets, chopped small
* 1 cup Organic brown mushrooms, sliced
* 2 cups Pre-cooked brown rice or black rice (warmed)
* 2 tbsp Water or vegetable broth (for water-sautéing)
Cooking Instructions
  1. Sauté the veggies: Heat a large non-stick skillet over medium-high heat. Add the sliced mushrooms and broccoli florets along with 2 tablespoons of water or vegetable broth. Cover and cook for 3 to 4 minutes until the broccoli is bright green and the mushrooms are tender.
  2. Add the protein: Stir the drained chickpeas directly into the skillet with the vegetables.
  3. Simmer the sauce: Turn the heat down to medium-low. Pour your freshly blended peanut Ethiopian curry sauce over the top. Stir well to coat everything evenly.
  4. Thicken: Simmer uncovered for 4 to 5 minutes, stirring frequently so the peanut base doesn’t stick, until the sauce thickens into a rich, glossy glaze.
  5. Serve: Divide the warm pre-cooked rice into two bowls, spoon the rich chickpea and veggie curry over the top, and enjoy hot.
*******
OTHER VEGGIES YOU COULD THROW IN EARLY:
- Cauliflower florets
- Sugar snap peas
- Snow peas
- Bell peppers
- Onions
- Zucchini
- Yellow squash
- Chopped kale
- Baby spinach
- Swiss chard
- Sweet potato chunks
- Butternut squash