Begin by heating 2 tablespoons of olive oil in a pan over medium heat until it shimmers.

Add 1 sliced onion and 2 minced cloves of garlic to the pan. Sauté for about 2-3 minutes until soft and aromatic.

Toss in 1 sliced bell pepper and cook for another 3-4 minutes until it brightens and begins to soften.

Stir in 1 can of drained and rinsed chickpeas and 1 teaspoon of red chili flakes, mixing well.

Pour in 1 tablespoon of soy sauce and mix thoroughly to bind all flavors.

Allow to cook for an additional 5 minutes, stirring occasionally until heated through.

Season with salt to taste, remove from heat, and garnish with fresh cilantro.