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Preheat the oven to 375F.
Drain and rinse the can of chickpeas, then dry them really well with a clean tea towel or paper towel.
Add the dried chickpeas to a lined baking sheet, along with olive oil and a pinch of salt. Roast for about 30 minutes, or until golden and crispy.
While the chickpeas are in the oven, prepare the sauce in a small bowl or mixing glass by combining tomato paste, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger and water.
A couple of minutes before the chickpeas are done, add the sauce to a frying pan on medium heat and bring to a simmer.
Once the chickpeas are out of the oven, add them to the pan to coat them in the sauce, then remove the pan from heat.
Top with sesame seeds and enjoy!