In a small bowl, mix the soy sauce, sesame oil, honey (or maple syrup), cornstarch, and water until smooth. Set aside.

Heat the olive oil in a large skillet or wok over medium heat.

Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until they start to soften but remain crisp.

Add the chickpeas to the skillet and stir well to combine with the broccoli.

Pour the prepared sauce over the broccoli and chickpeas, stirring to coat evenly.

Cook for an additional 2-3 minutes, allowing the sauce to thicken and glaze the vegetables and chickpeas.

Season with salt, pepper, and optional red chili flakes to taste.

Remove from heat and garnish with sesame seeds, if desired. Serve immediately.