Preheat the oven to 350 degrees.
Blend the chickpeas and almond milk until totally smooth.
In a large bowl, stir together the chickpea puree and date paste.
Add the oat flour and cocoa powder, and stir until everything is totally combined.
Add the chocolate chips and stir.
Pour the batter into a nonstick or sprayed square pan.
Use a spoon to drop the almond butter almond butter evenly on top of the batter, and gently swirl with a toothpick or a knife.
Bake the brownies for 40 minutes.
Let the brownies cool in the pan for at least 1 hour before cutting.