In a medium saucepan over medium heat, add 1 tablespoon of peanut oil and let it warm for about 30 seconds. Sauté 2 minced garlic cloves and 1 tablespoon of freshly grated ginger until they turn lightly golden, about 1 minute.

Add in 1/3 cup of creamy peanut butter, 1 can of lite coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sriracha. Whisk until smooth and cook for another 2 minutes.

Bring the sauce to a gentle boil, then reduce the heat to low. Simmer for about 4-5 minutes, whisking occasionally until the sauce thickens.

Stir in 1 can of drained chickpeas into the simmering peanut sauce and heat through for about 5 minutes.

Heat another tablespoon of peanut oil in a large skillet over medium-high heat. Add 2 cups of frozen broccoli and a sprinkle of black peppercorns. Sauté for around 4-5 minutes until the broccoli is bright green.

Serve a scoop of cooked white rice in each bowl, top with chickpeas and sautéed broccoli. Garnish with cilantro, lime juice, and black pepper.