Drain and rinse one can of chickpeas under cold water and set aside.

In a medium skillet, heat 1 tablespoon of avocado or olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

In a small bowl, whisk together 1 tablespoon of arrowroot powder with vegetable broth until smooth.

Add sesame oil, tamari, maple syrup, rice vinegar, and remaining vegetable broth to the skillet with garlic. Whisk and simmer for 2-3 minutes.

Stir back in the arrowroot mixture and cook on medium-low for 2-3 minutes until thickened.

Fold the chickpeas into the thickened sauce and cook for about 5 minutes until evenly coated and heated.

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

Serve over rice or quinoa and garnish with sesame seeds.