2 tsp. coconut oil
2 cups broccoli florets
1 can chickpeas, rinsed
2 tsp. cumin
dash of crushed red pepper
2 tsp Bragg’s or soy sauce
1 cup wild rice

Heat coconut oil over medium heat. Saute broccoli and cumin for 2 minutes. Add crushed red pepper and chickpeas, cook 1 minute. Add soy sauce. Serve over rice.