Mix all sauce ingredients in a bowl and set aside.
Pat chickpeas dry with a towel.Tip: If using canned chickpeas, drain and rinse first.
Heat oil in a pan over medium high heat. Add chickpeas and stir to coat with oil. Cook undisturbed until browned on bottom, about 3 minutes. Stir a few times, then cook undisturbed for another 3 minutes or so until browned on the other side.
Add garlic, onion, Brussels sprouts, chili (if using), and a pinch of salt. Stir frequently and cook until the onions and cabbage are tender.
Reduce heat to medium low and pour in the sauce. Stir constantly, cooking until the sauce reduces.
Turn off heat and stir in garnishes. Taste and add salt/pepper as desired. Serve while hot, either in wraps or over rice.