Heat the vegetable milk with xucker, salt, vanilla and margarine in a saucepan until the vegetable milk simmered gently. Set the stove to low and add the semolina while stirring. Let the semolina swell, don`t forget to stir.
Meanwhile, pour the chickpea water into a mixing beaker and beat until frothy for a few minutes. Now add the locust bean gum and keep stirring until you have a kind of solid egg whites.
After about 10 minutes the semolina has swelled out (if necessary add more vegetable milk), now fold in the egg white with a whisk.
Serve the semolina with applesauce and cinnamon sugar or something similar to taste.