3 tbsp. peanut oil
4 scallions, chopped
3 cloves garlic
1 bunch broccoli flowerettes
1 yellow pepper
4 carrots, sliced very thin in coins
1 (19 oz.) can chick peas
1 chicken bouillon cube
2 tbsp. soy sauce
Brown rice

In wok on high, heat oil. Add garlic and scallions for 1 minute. Add broccoli, carrots, and yellow pepper. Cook with lid on at medium high heat 3 to 4 minutes. Add 1 can chick peas, including liquid. Add bouillon cube and soy sauce. Stir and cook until chick peas are heated. Serve over brown rice.