Heat the veg oil in a pan over a medium-high heat. Stir fry doubanjiang for 2-3 minutes until fragrant and cooked through.
Add the garlic, sugar and five spice and fry for a further minute.
Fold in the chickpeas with their liquid and simmer for a couple minutes to let the sauce thicken slightly.
Serve with rice or steamed greens. Garnish with the spring onion + chilli oil.
