Drain and rinse the chickpeas until there are no bubbles. Set aside.
Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside.
Whisk all remaining ingredients for the sauce together in a bowl. Set aside.
Chop the onion, peppers, and mince the garlic and ginger.
Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent.
Add in the sauce and stir together.
Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.
Let the stir fry simmer for about 10 minutes to thicken. If it doesn't thicken, add additional arrowroot as needed.
Serve warm over rice or noodles with steamed broccoli.