Step 1

Drain and rinse the chickpeas and set aside.

Step 2

Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it's very finely minced and you don't end up with any large pieces in the sauce.

Step 3

Sauté for a few minutes or until the garlic is very fragrant.

Step 4

In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.

Step 5

To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.

Step 6

Add in the arrowroot mixture and stir.

Step 7

When bubbles start to form, add in the chickpeas and stir until they are well coated.

Step 8

Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.

Step 9

Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.

Step 10

Serve with steamed broccoli, quinoa, or rice.