Prepare the Ingredients & Sauce: First, get everything ready. Chop your broccoli into even-sized florets. Mince the garlic and grate the ginger. Slice the spring onions, keeping the white and green parts separate. In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, maple syrup, rice vinegar, sesame oil, cornflour, and cold water. Whisk until the cornflour is fully dissolved and the mixture is smooth. Set aside.

Sauté the Chickpeas: Place a large wok or frying pan over a medium-high heat. Add the vegetable oil and let it heat up for a moment until it shimmers. Carefully add the dried chickpeas to the pan in a single layer. Cook for 5-7 minutes, stirring occasionally, until they are lightly golden and have a slightly firm exterior.

Add the Aromatics: Turn the heat down slightly to medium. Add the minced garlic and grated ginger to the pan with the chickpeas. Stir-fry continuously for about 1 minute until they become incredibly fragrant. Be careful not to let the garlic burn, as it can become bitter.

Cook the Broccoli: Add the broccoli florets to the pan along with the sliced white parts of the spring onions. Pour in 3 tablespoons of water, then immediately cover the pan with a lid. Let the broccoli steam-fry for 3-4 minutes. We're aiming for a vibrant green colour and a texture that is tender but still has a pleasant bite.

Pour in the Sauce: Uncover the pan. Give your prepared sauce a quick final whisk to ensure the cornflour hasn't settled at the bottom. Pour the sauce all over the broccoli and chickpeas in the pan.

Thicken and Combine: Stir everything together continuously. The sauce will begin to bubble and thicken very quickly, usually within 1-2 minutes. Keep stirring until the sauce becomes glossy and coats every piece of broccoli and every chickpea beautifully.

Serve Immediately: Once the sauce has thickened, turn off the heat. Your delicious Garlic Broccoli Stir Fry Chickpeas is ready! Serve it straight away over a bed of fluffy rice or noodles. Garnish with the sliced green parts of the spring onions, a sprinkle of toasted sesame seeds, and a pinch of red chilli flakes if you like a little heat.