1. Prepare the Broccoli and Chickpeas

Start by prepping your broccoli. If you’re using fresh broccoli, cut it into florets, ensuring they’re roughly the same size so they cook evenly. If you’re using frozen broccoli, just make sure it’s thawed and drained.

Next, open the can of chickpeas, rinse them well under cold water, and pat them dry with a towel. This helps remove any excess liquid and ensures they get crispy when sautéed.

2. Sauté the Broccoli and Chickpeas

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once hot, add the broccoli florets and sauté for about 4-5 minutes, stirring occasionally. You want the broccoli to become bright green and slightly crispy on the edges, but not overcooked.

Add the chickpeas to the pan with the broccoli and cook for another 5 minutes, stirring frequently. The chickpeas should start to get golden and crispy. If you want them even crispier, you can sauté them for a few extra minutes.

3. Make the Garlic Sauce

While the broccoli and chickpeas are cooking, it’s time to make the garlic sauce. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), and red pepper flakes (if using). Stir it all together until the honey is dissolved.

4. Add the Garlic

Now that your veggies and chickpeas are almost done, it’s time to add the garlic. Add the minced garlic to the skillet and cook for about 1 minute, just until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.

5. Toss Everything Together

Pour the garlic sauce over the broccoli and chickpeas, tossing everything together until the vegetables and chickpeas are evenly coated. Continue to sauté for another 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.

6. Garnish and Serve

Once everything is cooked, remove the stir fry from the heat. Sprinkle sesame seeds and chopped green onions over the top for a little extra crunch and freshness.