Preheat oven to 450 degrees

Start cooking rice while you prepare the stir fry (I used a rice cooker for convenience)

Drain chickpeas and spread on a baking sheet in one layer. Add ⅛ cup of olive oil and toss well to coat

Roast chickpeas for 15-18 minutes, stirring at 10 minutes, until crisp but not burnt

Add the onion, garlic, ginger, water chestnuts, and baby corn to a bowl and toss to combine

Turn a burner on medium high heat and coat a stainless steel skillet with olive oil to cover the bottom

Once hot, add in the veggies from the bowl and sautee for 8-10 minutes, until crispy. Stir often to avoid sticking

Once veggies start to crisp, add in the homemade stir fry sauce and the frozen broccoli and cook on medium high heat for 5 minutes, or until sauce thickens and broccoli is cooked

Once chickpeas are done, add them to the skillet mixture and stir.

Serve over brown rice, with tamari sauce for serving if desired