2sausages removed from casingsI used Chicken Parmesan
1 15-ouncecan chickpeasgarbanzo beans, drained
2shallotsor half an onion, sliced thinly
Splash of wineoptional
Olive or grapeseed oilor your favorite stir frying oil
2-3tablespoonskecap manissweet soy sauce or regular soy sauce
Garlic powdernot garlic salt
Chopped Scallions for garnishoptional
Chili Saucefor topping, optional
Plain vinegarfor drizzling, optional
Heat about 1 tablespoon of oil in a skillet over medium-high heat. Add the sausage, crumbling them up in smaller pieces while they cook. This should take 3-4 minutes. Transfer to a bowl and set aside.
In the same skillet add the chickpeas, season with a little salt, garlic powder and paprika. Add a splash of wine (or water) to the skillet to loosen the sausage bits. Cook, stirring occasionally, until the chickpeas are toasted and golden, about 4 minutes. Add a splash of oil if you feel you need to. Transfer to a bowl and set aside.
Add the shallots (or onions) to the skillet, a little oil if necessary, and cook for about 5 minutes or until slightly caramelized. Then add the broccoli and about 1 tablespoon sweet soy sauce (or regular soy sauce). Stir fry the mixture for about 3 minutes, just until the broccoli pieces are crisp-tender. Transfer to a bowl.
Add 1 more tablespoon of oil to the skillet if it's dry then add the sliced garlic. Cook for 30 seconds then add the cooked rice. Stir fry for about 2 minutes over high heat, adding a bit more soy sauce if you like. Add the sausage, broccoli and chickpeas to the rice and stir to combine. Garnish with chopped scallions and top with chili sauce and/or vinegar and serve.