Instructions:

• Start by draining and rinsing the chickpeas. This helps remove excess sodium and improves the flavor. Cut the broccoli into florets, slice the red bell peppers, mince the garlic, and chop the green onions, separating the white and green parts.
• In a large skillet or wok, heat the canola oil over medium-high heat. Once hot, add the white parts of the green onions, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant.
• Next, add the broccoli florets and sliced red bell peppers to the skillet. Stir-fry for about 3-4 minutes until the vegetables are bright and slightly tender.
• Add the rinsed chickpeas to the skillet, stirring to combine everything. Cook for another 2-3 minutes, allowing the chickpeas to heat through.
• In a small bowl, whisk together the soy sauce, hoisin sauce, apricot jam, rice vinegar, cornstarch, and chili garlic sauce. Pour this sauce over the chickpea and vegetable mixture in the skillet.
• Pour in 1 cup of water, stirring well to combine. Allow the mixture to simmer for about 5-7 minutes, stirring occasionally until the sauce thickens and coats the chickpeas and vegetables beautifully.
• Once everything is heated through and the sauce is thickened, remove from heat. Serve over prepared brown rice, quinoa, or your choice of whole grain. Garnish with the green parts of the green onions and a sprinkle of toasted sesame seeds if desired.