In a large skillet, frying pan or wok heat the oil over medium heat.
Add the red bell pepper, broccoli and onion. Cook for 4-5 minutes, stirring occasionally.
Add the chickpeas and water chestnuts and stir.
Season the stir-fry with the soy sauce, garlic, ginger and red pepper flakes. Stir and cook for 1-2 minutes, or until heated through.
Serve over rice, quinoa or desired grain. Top with freshly ground pepper and cilantro. Store the remaining dish in an air-tight container in the fridge for 3-5 days.