Preheat the oven to 200°C fan forced. Line a large baking tray with baking paper. Place the maple syrup, sriracha, tamari and oil in a bowl, stir to combine. Add the chickpeas and almonds, stir until well coated. Spoon the mixture onto the tray and spread out in a single layer. Roast for 15 minutes, stirring every 5 minutes, or until they feel dry. Set aside to cool.
Place the oil and sliced garlic in a cold wok. Heat over high heat until the garlic is golden. Remove the garlic to a plate with a slotted spoon.
Add the Broccolini®, stir fry 1-2 minutes until its bright green. Add 1 tablespoon of water, cover and cook for 20 seconds or until the Broccolini® is tender.
Add 1 tbs of the tamari and 1 cup of the tamari almonds and chickpeas, stir fry until combined. Remove to a serving platter, spoon over the reserved sliced garlic and serve.
TipReserve the remaining tamari almonds and chickpeas to make this recipe on another day. They can also be used as a salad topper, or just eaten as a snack.