Drain your chickpeas and pat them dry
On a baking tray, add your chickpeas with some olive oil and salt
Bake in the oven at 180 for about 35-40 mins until crispy
Make your sauce by mixing all the ingredients (I added the ginger and garlic to the pan first so there was no remnants of raw flavours)
Add sauce to pan on a low heat and then add your chickpeas
Serve over rice with spring onion, sesame seeds and lime juice
