Cut broccoli stalk into 1/4-inch coins; cut top into bite-size pieces. Steam until tender, about 5 minutes. Set aside.
Place oil in a deep skillet over medium heat. Add onion, ginger, garlic and cumin; cook, stirring constantly for 2 to 3 minutes, until onion is softened. Add salt, pepper and chickpeas and cook 3 minutes. Stir in yellow pepper and broccoli and remove from the heat.
Stir in vinegar, honey and water. Place arugula in a bowl and spoon warm chickpea mixture on top. Toss lightly and serve. Makes 4 servings.