Yield: 4, 1½ cups per serving


  • 1 cup brown rice 
  • 2 medium carrots 
  • 2 medium celery stalks 
  • ½ pound broccoli 
  • 1 (15½  ounce) can chickpeas 
  • ¼ cup low-sodium soy sauce 
  • 2 Tablespoons brown sugar 
  • 1 Tablespoon cornstarch 
  • 2 Tablespoons canola oil

Optional Ingredients: 

  • 1 1-inch piece of fresh ginger 
  • 1 small jalapeño or other chile pepper


  1. Cook rice according to package directions. Set aside and keep warm in a covered container. Make vegetable mixture while rice is cooking. 
  2. Peel, rinse, and chop carrots. 
  3. Rinse and chop celery and broccoli. 
  4. Drain and rinse canned chickpeas, using a colander. 
  5. Stir together soy sauce, brown sugar, and cornstarch in a small bowl. If using, add 2 teaspoons of peeled and minced fresh ginger and 1 teaspoon of rinsed and minced jalapeño. 
  6. Heat a large sauté pan over medium-high heat and add canola oil. 
  7. Add chopped vegetables and chickpeas to sauté pan. Stir frequently and cook for 5-7 minutes. 
  8. Pour soy sauce mixture into sauté pan. Bring to a boil. 
  9. Reduce heat and simmer about 2 minutes or just until sauce is slightly thickened. 
  10. Serve vegetables over brown rice.

Chef’s Notes 

  • Sauté any variety of vegetables you like.
  • Cook more rice than is needed for this recipe and plan to use it for another recipe later in the week.

Chef Kaspar Donier
Seattle, Wash.

Recipe By: Cooking Matters Colorado