In a medium saucepan, heat a thin layer of peanut oil over medium heat until it shimmers slightly.

Add the minced garlic and ginger, sauté for about 1 minute until fragrant.

Incorporate the creamy peanut butter, lite coconut milk, soy sauce, rice vinegar, and sriracha into the pan and whisk until combined.

Bring the mixture to a gentle boil, then reduce heat to low and let simmer for 5-7 minutes until slightly thickened.

Stir in the drained chickpeas and let simmer for an additional 3-4 minutes.

In a large skillet, heat another thin layer of peanut oil, then add the frozen broccoli and sprinkle with black peppercorns.

Sauté broccoli for about 2 minutes until slightly browned and bright green.

Season with salt and additional black pepper; cook for 1-2 more minutes until tender.

Serve by piling cooked white rice onto plates and topping with the chickpea mixture and sautéed broccoli. Garnish with lime juice and cilantro.