Stir Fried Broccoli with a Lemony Twist!

I recently got a great new cookbook called Appetite For Reduction by Isa Chandra Moskowitz, who is one of my favorite cookbook authors. This stir fry is inspired by a broccoli and chickpea bake recipe in her new book.

Here is the recipe for Stir Fried Broccoli with a Lemony Twist (see pictures to the left):

1 tbsp olive oil, 1 medium onion, chopped, 5 cloves garlic, minced, 1 green onion, chopped, 1/4 cup parsley, chopped, 2 cups assorted vegetables (I used a mixture of carrots, zucchini, snow peas, shitake and portobello mushrooms), chopped, 2 tsp lemon zest, freshly grated, 1/2 lemon, freshly squeezed, 1 1/2 tsp dried oregano, 1/2 tsp sea salt, 2 cups broccoli, chopped, 2 cups leafy greens (I used collard greens), chopped, 2 cups cooked brown rice (I used long grain brown rice and cooked the rice while the stir fry was being prepared), 2 cups cooked chickpeas (the chickpeas were soaked for 4 hours prior to cooking and they were also cooked while the stir fry was being prepared)

Heat olive oil in a large pan and saute the onion, garlic, green onion, and parsley for 5 minutes. Add assorted vegetables and saute for 3 minutes. Add lemon zest, lemon juice, oregano, and sea salt and saute for 2 minutes. Add broccoli and saute for 3 minutes. Add leafy greens and saute for 1 minute. Remove from heat and serve with rice and chickpeas.

Once the food was dished up, it was seasoned with sea salt and flax oil and was a delicious and refreshing meal on a cold winter night!