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

Add the sliced onion and cook for 2 to 3 minutes, stirring often, until it begins to soften.

Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the broccoli florets and red bell pepper, then pour in the water. Cover and cook for 3 to 4 minutes, until the broccoli turns bright green and starts to soften.

Add the chickpeas, soy sauce, rice vinegar, maple syrup, red pepper flakes if using, and a pinch of salt and black pepper.

Stir-fry everything for 3 to 5 minutes, until the chickpeas are heated through and the sauce lightly coats the vegetables.

Taste and adjust seasoning if needed. Remove from heat and sprinkle with sesame seeds and fresh herbs if desired.

Serve immediately, on its own or over rice, noodles, or quinoa.