Quick Chickpea and Garlic Stir-fry

1.Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, and water/broth. If you prefer a thicker sauce, whisk in the cornstarch until fully dissolved.

2.Prepare the chickpeas: Pat the rinsed and drained chickpeas very dry using paper towels. This helps them crisp slightly during cooking.

3.Heat the oil: Heat the olive or vegetable oil in a large skillet or wok over medium-high heat until shimmering.

4.Sauté aromatics and vegetables: Add the sliced onion and mixed vegetables to the hot skillet. Stir-fry for 4 to 5 minutes until the vegetables begin to soften but still retain some crunch.

5.Add garlic and ginger: Clear a small space in the center of the pan, add the minced garlic and ground ginger, and cook for about 30 seconds until fragrant, then toss with the vegetables.

6.Cook the chickpeas: Add the dried chickpeas to the skillet. Stir-fry for an additional 3 to 4 minutes, allowing them to lightly brown and heat through.

7.Combine and finish: Pour the prepared sauce mixture over the vegetables and chickpeas. Bring the mixture to a simmer, stirring constantly. If using cornstarch, the sauce will thicken quickly, usually within 1 minute. If not using cornstarch, cook until the sauce has reduced slightly and coats the ingredients.

8.Serve immediately: Remove from heat. Garnish with toasted sesame seeds and fresh cilantro or green onions. This stir-fry is excellent served over steamed rice or noodles.