1 can chickpeas, drained and rinsed
1/4 c teriyaki sauce
1 Tbsp Szechuan sauce or hot sauce
1 Tbsp agave
2 c cooked whole grain brown rice
pineapple and/or mango, or mango salsa
*Combine chickpeas, teriyaki sauce, hot
sauce and agave in a not-stick fry pan. Marinate for at least 5 min with no
heat, stirring occasionally. Turn heat to medium, stirring regularly, until
most of the liquid has absorbed, about 10 minutes. Spoon over cooked rice and
top with fruit or salsa.
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