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Heat up ½ tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium high heat. Once pan is heated, add onion in and saute until translucent, about 2-3 minutes.
Add garlic in next and fry for a minute until fragrant.
Pour in diced tomatoes, tomato sauce, salt, and pepper. Bring mixture to a boil, then stir in chickpeas. Let it simmer for 20-25 minutes, giving it a stir every couple of minutes.
Remove from heat, then stir in maple syrup. Add in more salt and pepper, if desired. It is ready to be served.