1-First: drain and rinse the chickpeas to remove any excess liquid. Then, mince the garlic and sauté it in 1 tablespoon of avocado or olive oil over medium heat until it’s fragrant and slightly golden, which takes about 1-2 minutes. In a small bowl, mix the 1 tablespoon of tapioca starch with half of the 1/4 cup vegetable broth until smooth, then set it aside for later.

2-Next, add 1/3 cup of low sodium tamari or soy sauce, 1.5 tablespoons of sesame oil, 3 tablespoons of maple syrup, 2 teaspoons of rice vinegar, 1/2 teaspoon of ginger, and the remaining vegetable broth to the pan. Whisk everything together until well combined. Stir in the tapioca starch mixture and cook until bubbles form, thickening the sauce nicely.

3-Finally, add the drained chickpeas to the pan and stir to coat them evenly with the sauce. Cook on low heat for about 5 minutes, stirring occasionally, until the sauce becomes thick and sticky. Remove from heat and let it sit for 5 minutes to let the flavors blend. You can serve this with steamed broccoli, quinoa, rice, or your favorite sides for a complete meal.