Heat the oil in a large skillet or wok over medium heat for about 30 seconds until shimmering.

Add diced onion and sauté for 2-3 minutes until translucent. Stir in minced garlic, ginger, paprika, onion powder, black pepper, and sea salt.

Add broccoli florets and ¼ cup of vegetable broth to the skillet. Cover and cook for 8-10 minutes, until broccoli is tender but still crisp.

Whisk together ¼ cup of water, soy sauce, vinegar, maple syrup, and cornstarch in a bowl.

Pour the prepared sauce over the broccoli and fold in the drained chickpeas. Simmer for 3-4 minutes until heated through.

Taste and adjust seasoning with salt, black pepper, or cayenne as desired.

Serve warm over cooked rice, garnished with sesame seeds or green onions if desired.