First, get your brown rice going. I love doing this in my Instant Pot – 3 cups rice, 4 cups water and 25 minutes at high pressure.
Next, sauté chopped onion, bell pepper and garlic in a splash or two of water.
After a few minutes when veggies are beginning to soften, add your drained and rinsed chickpeas, oyster sauce (see notes in post), red pepper flakes, sugar, vegetable bouillon, and water. Cook for a few more minutes until heated through but veggies are crisp tender.
Add spinach, cashews and green onion and serve over brown rice.
Recipe Notes
Look for vegetarian oyster sauce or use soy, teriyaki or hoisin sauce instead.