1. Wash and cut the broccoli into bite-sized florets. Drain and rinse the canned chickpeas. Mince the garlic and prep any additional vegetables, like onions or bell peppers, if using.
2. Bring a pot of water to a boil, add a pinch of salt, and blanch the broccoli for 2–3 minutes. Transfer it to an ice-cold water bath, then drain and pat the broccoli dry.
3. Heat sesame oil or olive oil in a large skillet or wok over medium-high heat. Add minced garlic and red chili flakes (optional), then sauté for about 30 seconds until aromatic.
4. Add the blanched broccoli florets and stir-fry on high heat for 1–2 minutes. Add the rinsed chickpeas and toss them together with the broccoli for another minute.
5. Drizzle soy sauce (1–3 tablespoons, based on preference) over the stir fry and add a splash of water or vegetable broth. Stir everything well to coat the ingredients evenly. Season with salt and black pepper to taste.
6. Transfer the garlic broccoli stir fry to a serving dish. Garnish with white sesame seeds and optional paprika or smoked paprika. Serve as a main dish or alongside steamed rice or noodles.
7. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on medium heat or in the microwave, adding a splash of water if needed.