Begin by draining and rinsing one can of chickpeas under cold water to remove excess sodium. Pat them dry and set aside.

In a medium skillet, heat one tablespoon of avocado oil over medium heat. Once shimmering, add the minced garlic and sauté for 1-2 minutes.

In a small bowl, whisk together one tablespoon of arrowroot powder with two tablespoons of vegetable broth until smooth.

Add 1.5 tablespoons of toasted sesame oil, ⅓ cup of tamari, two tablespoons of maple syrup, one tablespoon of rice vinegar, one tablespoon of ginger, and the remaining vegetable broth to the skillet. Whisk and cook for 2-3 minutes.

Stir the prepared arrowroot mixture into the skillet, whisking until the sauce thickens for about 1-2 minutes.

Carefully add the dried chickpeas to the skillet and stir gently to coat them in the sauce. Cook for 5 minutes, stirring occasionally.

Remove from heat and let sit for 5 minutes to meld the flavors.

Serve over quinoa or brown rice and garnish with sesame seeds.