• To a small bowl whisk together the cornstarch and water. To another small bowl combine soy sauce, maple syrup, and sesame oil. Whisk in the cornstarch and water mixture.
• Heat a medium sized frying pan over medium-high heat. Rinse and drain chickpeas and add them to the frying pan once the pan is hot.
• Pour soy sauce mixture over the chickpeas and stir to combine. Let the chickpeas sit until the sauce starts to bubble. Once the sauce starts bubbling lower the heat to medium and stir the chickpeas very frequently with a heat proof rubber spatula. Let the chickpeas cook for around 5-7 minutes stirring frequently.

Serving

• If you are serving over rice or noodles, cook according to package instructions. Then cut broccoli into bite sized florets and fill a pot with an inch of water. Place broccoli in a steamer basket inside the pot. Bring the pot to a simmer and then cover with a lid and steam for around 5 minutes or until the broccoli is fork tender.
• Top the rice with steamed broccoli and the sesame soy chickpeas. Optionally top with sesame seeds and green onions.
• Store any leftovers in an airtight container in the fridge for 3-5 days.