For the sauce, in a small bowl, whisk together all the ingredients for the sauce. Set aside.
For the stir fry, add the olive oil to a large non-stick wok and set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until it starts to soften.
Add in the pepper and broccoli and cook for 5 to 6 minutes, until the broccoli is tender but still a bit crisp.
Add in the chickpeas and the sauce (give it a quick whisk first). Continue to cook for about 2 minutes, stirring frequently, until the sauce has thickened slightly. Remove from the heat and stir in the cashews.
Serve the stir-fry over the rice or quinoa, topped with a sprinkle of sesame seeds for some extra crunch
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