Vegan Broccoli and Chickpea Stir-Fry

1 head of broccoli, chopped into florets
1 can of chickpeas, drained and rinsed
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon olive oil
2 cloves of garlic, minced
1/2 teaspoon ground ginger
Salt and pepper to taste
Cooked rice for serving

In a small bowl, whisk together the soy sauce and cornstarch.
In a large skillet, heat the olive oil over medium heat. Add the garlic and ginger and cook for 1 minute.
Add the broccoli and cook until crisp-tender, about 5 minutes.
Stir in the chickpeas and soy sauce mixture. Cook until the sauce has thickened, about 2 minutes.
Season with salt and pepper to taste. Serve over cooked rice.