Cook the brown rice, according to package instructions.

To make the Orange Ginger Sauce, add all the sauce ingredients, except the EVOO and honey, to a small saucepan and simmer for 5 minutes.

Turn the heat to low and stir in the EVOO, honey and chickpeas.

At this point you can also add a thickening agent if you would like. I am using a tablespoon of cassava flour, but you can use whatever you have on hand, or none at all.

Keep on low heat for 5-8 minutes stirring often.

While the sauce thickens, warm 2 tablespoons of Smooth EVOO to a large sauté pan over medium heat, add the broccoli, onion, bell pepper and zucchini and sauté for 10 minutes until veggies are tender and lightly browned.

Serve the sautéed vegetables over rice with the orange ginger chickpeas, garnished with sesame seeds and green onion. Enjoy!