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

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add minced ginger and garlic, stirring for about 1 minute until fragrant.

Add bell pepper pieces and broccoli florets; season with a pinch of salt. Cover and cook for 2-4 minutes until the vegetables are bright green and tender.

Pour the sauce into the skillet along with drained chickpeas, stirring well. Cover and bring to a boil; let it bubble gently for 2-3 minutes until thick.

Reduce heat and let simmer for another minute. Stir in chopped green onions and return any broccoli to the skillet.

Garnish with sesame seeds and serve over rice, quinoa, or as lettuce wraps.