- Portabella mushrooms, chopped
- Red Onion, chopped
- Montreal Chicken Seasoning (contains no chicken)
- Canned chickpeas (garbanzo beans)
- Cooked brown rice
- butter (can substitute olive oil)
- ginger sesame marinade (optional)
- Pre-heat a cast-iron skillet, frying pan, or wok on medium heat.
- When wok is hot, add butter, and portabellas and red onion. Add a dash of Montreal seasoning.
- Stir-fry until onions are carmelized.
- Then add chickpeas, drained, and more butter. Add another dash of seasoning.
- Stir-fry until chickpeas are browned.
- Then add more butter and the cooked brown rice (cold from the fridge is ok). Add another dash of seasoning.
- Stir-fry for another 5 – 8 minutes (add a Tbsp or so of ginger marinade if desired) until everything is nice and sizzling hot.
Editor’s note: When I first posted this recipe, I commented that I usually pair this dish with cheese to get some protein. But my great friend Darla clued me in the wonder food that is chickpeas: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58. Check out the amount of protein in these bad boys, not to mention iron and fiber. How cool is that?