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Heat 1 teaspoon peanut oil in a medium sauce pan over medium heat. Once hot, add ginger and garlic. Saute until lightly browned and aromatic, about 1 minute.
Add the peanut butter, lite coconut milk, soy sauce, rice vinegar, and sriracha. Whisk to combine.
Bring to a boil over high heat. Once boiling, reduce to simmer over low, whisking occasionally to prevent sticking. Once thickened enough to coat the back of a spoon without sliding off, add the two cans of drained chickpeas. Stir to coat. Let simmer while you prepare the broccoli.
To make the broccoli, heat a large cast iron pan (or other large skillet) over medium-high heat. Once hot, add 1 tablespoon peanut oil. Add steamed broccoli and black peppercorns to the hot oil. Allow broccoli to cook for 2 minutes on each side, or until browned. Sprinkle with ¼ teaspoon salt and ample black pepper after cooking.
Assemble rice, chickpeas and broccoli in individual bowls. Top with a squeeze of lime juice, cilantro and black pepper to taste.