2sausages removed from casingsI used Chicken Parmesan
1 15-ouncecan chickpeasgarbanzo beans, drained
2broccoli floretschopped
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
2clovesgarlicsliced
Paprika
Garlic powdernot garlic salt
saltto taste
Chopped Scallions for garnishoptional
Chili Saucefor topping, optional
Plain vinegarfor drizzling, optional
Instructions
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.