Begin by cutting your fresh broccoli into bite-sized florets, ensuring they are uniform for even cooking. Rinse and drain the canned chickpeas thoroughly to remove excess sodium. Mince the fresh garlic, and gather all your ingredients.

In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers.

Once the oil is hot, add the minced garlic to the pan. Stir-fry for about 30 seconds, watching for a fragrant scent to fill the air.

Now, toss in the broccoli florets and stir-fry them for 3 to 4 minutes.

After the broccoli has softened slightly, add the drained chickpeas to the skillet. Stir-fry for an additional 2 to 3 minutes.

Pour in the soy sauce and sesame oil, gently tossing everything together to ensure the broccoli and chickpeas are well-coated.

Remove your stir-fry from heat and spoon it generously over a bed of cooked white rice. For that final touch, sprinkle sesame seeds on top.