Crispy chickpeas seasoned with cumin and sumac, finished with a fragrant Thai basil stir-fry sauce.
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Pat the chickpeas thoroughly with a paper towel until completely dry to ensure they get crispy.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Add the chickpeas to the pan and fry for 8-10 minutes, shaking the pan occasionally, until golden and crisp.
Stir in the cumin, sumac, and a pinch of salt, tossing for 1 minute until the spices are fragrant.
Push the chickpeas to the side of the pan; add the remaining oil, garlic, ginger, and bell peppers to the center.
Sauté the vegetables for 3 minutes, then pour in the soy sauce and honey, stirring to coat everything evenly.
Remove the pan from the heat and fold in the fresh Thai basil leaves and lemon juice until the basil just begins to wilt.
Serve immediately over steamed rice or quinoa, garnished with extra sumac if desired.
