Step 1

Mix together the chickpea flour, turmeric and smoked paprika with a third of the water into a paste.

Step 2

Bring the other 2/3rd of the water to a simmer with a pinch of salt.

Step 3

Stir in the chickpea mixture into the water and stir constantly for 5 mins while simmering.

Step 4

Be careful not to let the bottom of the mixture catch.

Step 5

Remove from the heat when thick and pour into a glass dish.

Step 6

Chill for half an hour in the fridge then it should come away easily from the dish.

Step 7

Mash the chickpea tofu in a pan and then add the remaining ingredients.

Step 8

Cook for a few minutes until all the broth is absorbed and serve.

Step 9

You can store the chickpea tofu in the fridge for a few days before cooking.