Summary

Ingredients

• 50 g chickpea flour (Gram Flour)
• 1 teaspoon salt
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ coriander powder
• 0.3 teaspoon cumin powder
• 0.3 teaspoon garlic powder
• 2 tablespoon coriander greens
• 200 ml water
• 1 teaspoon sesame oil, dark

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Instructions

1. Brush a small can with the sesame oil and have it ready.
2. Mix the dry ingredients and the coriander together. Gradually add water and whisk everything with a whisk. Pour the mixture into a coated pan and bring to the boil over medium heat. Stir constantly with a wooden spoon or spatula until the mixture has a glossy, paste-like consistency. It takes about 5 minutes. Pour the mixture into the prepared tin while it is still hot and smooth it out. Let cool down for 15 minutes.
3. The chickpea pie can be used in just as many ways as tofu. Leftovers can be kept in the refrigerator for about 2 - 3 days.