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In a wok or a large frying pan, heat oil over medium-high heat and sauté garlic and ginger for 2 minutes.
Increase the heat to high, add vegetables and stir-fry for 5 minutes. Transfer to a large bowl.
Return wok to medium-high heat and add soy sauce, vinegar, honey and sambal oelek. Bring to a boil.
Mix the cornstarch in 30 ml (2 tbsp) of water and pour into the boiling liquid. Stir to thicken.
Add the chickpeas to the sauce and simmer for 2 minutes.
Return the stir-fried vegetables to the wok and stir to coat with sauce.
Garnish green onions and serve with sticky rice.
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