Heat the oil in a non-stick wok and sauté the cumin seeds and garlic for 1 minute, taking care they don’t burn. Add the chilli and broccoli and sauté for 1 minute. Add the chickpeas, onion and red pepper. Sauté for 30 seconds and remove from heat.
Add the lime juice and season with salt and pepper. Toss through the coriander and serve immediately.