In a mixing bowl, combine soy sauce, dark soy sauce, red pepper flakes, brown sugar, water, and cornstarch. Whisk until smooth and set aside.

Heat oil in a large skillet or wok over medium heat. Add minced garlic and ginger, stir-frying for about a minute until fragrant.

Add sliced bell pepper and chopped broccoli to the skillet. Cover and cook for 2 to 4 minutes until the broccoli is bright green and bell pepper softens.

Pour the prepared sauce and add drained chickpeas to the skillet. Stir well and cook for 2 to 3 minutes until bubbling.

Reduce heat to low and simmer for a minute. Fold in chopped green onions and reintroduce broccoli if removed.

Garnish with sesame seeds and serve over rice or quinoa.