Follow these simple, step-by-step instructions to create the perfect chickpea stir fry bowl. The key is to have all your ingredients prepped and ready to go before you start cooking, as the stir-frying process happens very quickly.

1. Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, maple syrup, and toasted sesame oil. In a separate, even smaller bowl, mix the cornstarch with 2 tablespoons of cold water until it’s completely smooth, with no lumps. This is your cornstarch slurry. Set both the sauce mixture and the slurry aside.
2. Prep the Ingredients: This is the most important step for a successful stir fry! Thoroughly rinse, drain, and pat the chickpeas dry with a paper towel. Chop your onion, mince the garlic, grate the ginger, slice the bell pepper, and chop the broccoli into small florets. Having everything ready (“mise en place”) will make the cooking process smooth and stress-free.
3. Sauté the Aromatics: Heat the avocado oil in a large skillet, wok, or pan over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and cook for 2-3 minutes, stirring frequently, until it begins to soften and become translucent.
4. Toast the Chickpeas: Add the dried chickpeas to the skillet with the onions. Let them cook for 5-7 minutes, stirring occasionally, until they are golden and slightly crisped on the outside. This step is crucial for developing a wonderful, firm texture.
5. Add the Harder Vegetables: Add the broccoli florets and shredded carrots to the skillet. Stir-fry for 3-4 minutes. You want the broccoli to become bright green and crisp-tender. Cooking the harder vegetables first ensures everything is perfectly cooked in the end.
6. Add the Softer Vegetables and Aromatics: Now, add the sliced red bell pepper, minced garlic, and grated ginger to the pan. Continue to stir-fry for another 1-2 minutes until the bell pepper is tender-crisp and the garlic and ginger are fragrant. Be careful not to burn the garlic.
7. Create the Sauce: Pour the prepared soy sauce mixture over the vegetables and chickpeas in the skillet. Stir everything to combine and bring the sauce to a gentle simmer.
8. Thicken and Serve: Give your cornstarch slurry a quick re-stir (as it can settle), and pour it into the simmering sauce while stirring constantly. The sauce will thicken almost immediately, becoming glossy and coating all the ingredients beautifully. Cook for about 30 more seconds, then remove from the heat.
9. Assemble and Garnish: Spoon your delicious chickpea stir fry over a bed of cooked rice, quinoa, or noodles. Garnish with fresh cilantro, sliced green onions, or sesame seeds before serving hot.