Garbanzo beans (aka chickpeas) are awesome. So healthy and versatile. This stir-fry adaptation that I made up turned out delicious! Cumin + soy sauce (or tamari, for the gluten-challened) = magic.
Sauté minced garlic, chopped onion, and ~5 dashes of cumin in a couple tablespoons of olive oil in a large wok or pan. Keep it on medium or slightly above medium. Add chopped broccoli, garbanzo beans, and bean sprouts (optional -- I had some left over from making spring rolls again -- but you can really add whatever else you want here). Add more cumin. Add some more cumin. Stir everything around and then add a mix of 1/3 C soy sauce and 1/4 C water and cover, letting it simmer until the broccoli is cooked. Add more cumin and perhaps some red pepper flakes.
