Prepare the Chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water. Set aside on a paper towel to absorb moisture.

Sauté the Garlic: Heat avocado oil in a medium skillet. Add minced garlic and sauté for 1-2 minutes until fragrant and golden brown.

Prepare the Sauce Mixture: In a small bowl, whisk together arrowroot powder and 2 tablespoons of vegetable broth until smooth.

Combine Sauce Ingredients: Lower the heat, add toasted sesame oil, tamari, maple syrup, rice vinegar, grated ginger, and remaining vegetable broth. Whisk well.

Thicken the Sauce: Pour the arrowroot mixture into the pan with the sauce, stirring continuously until sauce begins to simmer and thicken.

Coat the Chickpeas: Add drained chickpeas to the pan, gently stir to coat them in the sauce, and cook for 5 minutes.

Let It Rest: Remove skillet from heat and let it sit for 5 minutes for flavors to meld.

Serve and Garnish: Spoon over rice or quinoa, sprinkle with toasted sesame seeds for garnish.