I could have this stir-fry daily and never get tired of it.

1. In a large skillet or wok, heat the sesame oil over medium heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the broccoli florets to the skillet and stir-fry for about 3-4 minutes until they are bright green and just tender.
3. Stir in the chickpeas and cook for another 2 minutes, allowing them to warm through.
4. In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, cornstarch, and water until smooth.
5. Pour the sauce over the broccoli and chickpeas, stirring to coat everything evenly. Cook for another 2-3 minutes, or until the sauce has thickened and everything is well glazed.
6. Sprinkle the sesame seeds and sliced green onions over the stir-fry before serving.
Variations & Tips
For a spicier kick, add a dash of red pepper flakes or a drizzle of sriracha to the sauce. If you have picky eaters, you can swap the broccoli for their favorite veggies, like bell peppers or snap peas. For a gluten-free version, use tamari instead of soy sauce. You can also add some cooked tofu or tempeh for extra protein, or toss in some cashews for a nutty crunch.