Step 1

In a medium bowl, add chickpeas, liquid aminos, lemon juice and cornstarch. Set aside for 10 minutes to marinate.

Step 2

Heat oil in a large skillet on medium heat, add garlic, ginger and spring onions. Cook for 1-2 minutes stirring constantly until fragrant. Add chickpeas and stir to coat.

Step 3

Mix sauce ingredients in a small bowl. Add to chickpeas and cook stirring gently until sauce thickens. Turn off heat and stir in sesame oil. Serve over steamed brown rice and garnish with spring onions.