Start by draining and rinsing one can of chickpeas under cold water, then set them aside to dry. Mince 3 cloves of fresh garlic finely and gather all your ingredients for the sauce.

In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and light golden brown.

Prepare the sauce by whisking 1 tablespoon of arrowroot powder or cornstarch with ¼ cup of vegetable broth in a small bowl. In the skillet, combine 2 tablespoons of toasted sesame oil, 3 tablespoons of tamari, 1 tablespoon of maple syrup, 1 tablespoon of rice vinegar, and 1 tablespoon of freshly grated ginger. Stir well.

Gradually pour in the whisked arrowroot mixture into the skillet, stirring constantly. Cook for about 2-3 minutes, or until it thickens.

Gently fold in the rinsed chickpeas into the bubbling sauce and allow them to simmer for an additional 5 minutes.

Remove the skillet from heat and let the chickpeas sit for about 5 minutes. Serve these chickpeas over cooked rice, quinoa, or with steamed vegetables.