Drain and rinse chickpeas and put aside. Then mince the garlic and then add into a pan using the olive or avocado oil.
Sauté for a couple of minutes or till the garlic is extremely fragrant. Then in a small-bowl blend the arrowroot-powder and 2 tablespoons of the vegetable-broth and blend till no clumps stay. Put aside.
To the sauté pan with garlic, add the soy sauce, toasted sesame-oil, maple-syrup, rice-vinegar, ginger and also the extra 2 tablespoon of vegetable-broth. Whisk together.
Add in the arrowroot mixture and stir. When bubbles begin to form, add the chickpeas & stir until coated in sauce.
Cook on low-heat till the sauce becomes thick and sticky about 5minutes. stirring occasionally.
Remove from the heat and let sit to allow the chickpeas to absorb all the taste.
I enjoy making this in advance for lunch the next day. You can just microwave but I like to use a skillet with oil to make sure the sauce remains liquidy.
Keyword bowl, chickpeas, chinese food, chinese takeout, healthy bowl, sesame chicken, sesame chickpeas