Drain and rinse the chickpeas and set aside.
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.
Sauté for a few minutes or until the garlic is very fragrant.
In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
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.
Add in the arrowroot mixture and stir.
When bubbles start to form, add in the chickpeas and stir until they are well coated.
Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
Serve with steamed broccoli, quinoa, or rice.