Open the canned chickpeas and rinse them until all the bubbles disappear. Drain well and then set them aside.
In a skillet, add in the olive oil and grated garlic. Sautée until fragrant for about a minute.
Add in the reduced sodium soy sauce, rice vinegar, sesame oil, maple syrup and ground ginger. Mix well and turn the stove on to medium heat.
In a separate bowl or liquid measuring cup, mix together the vegetable broth and corn starch until no lumps remain. Add that in to the pan when the soy sauce mixture starts to get hot, and whisk it together.
Continue to whisk as the sauce begins to lightly bubble and thicken. Turn the heat down to low and then add in the chickpeas and mix them in with the sauce. As the chickpeas cook, they will absorb some of the flavors.
This recipe uses extra sauce, so the longer we let it bubble and keep hot, the more it will thicken. Let it cook and thicken on medium-low heat for a few minutes. With a wooden spoon, stir throughout while it cooks.
Before serving, sprinkle in the sesame seeds and mix well.
Serve over a bowl of rice and optionally top with green onions, crushed red pepper flakes or sriracha.