1-First, rinse and drain the 2 cans of chickpeas to remove any excess sodium, setting them aside for cooking.

2-In a skillet, heat the 1 tablespoon of avocado or olive oil over medium heat, then add the 3 to 4 minced garlic cloves and sauté until they’re fragrant and lightly golden for about 1-2 minutes.

3-Next, combine the ⅓ cup of tamari or soy sauce, 1.5 tablespoons of sesame oil, 3 tablespoons of maple syrup, 2 teaspoons of rice vinegar, ½ teaspoon of ginger, and the remaining vegetable broth in the skillet with the garlic.

4-Whisk in the arrowroot mixture until everything is smooth, then cook on medium-low heat until the sauce starts bubbling and thickening.

5-Add the drained chickpeas and stir to coat them well, cooking on low for about 5 minutes until the sauce turns sticky.

6-Finally, let the dish sit off heat for 5 minutes to let the flavors meld together, making every bite even better. Serve it up with steamed broccoli, quinoa, rice, or whatever you like for a balanced meal that hits the spot.