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Mix together the chickpea flour, turmeric and smoked paprika with a third of the water into a paste.
Bring the other 2/3rd of the water to a simmer with a pinch of salt.
Stir in the chickpea mixture into the water and stir constantly for 5 mins while simmering.
Be careful not to let the bottom of the mixture catch.
Remove from the heat when thick and pour into a glass dish.
Chill for half an hour in the fridge then it should come away easily from the dish.
Mash the chickpea tofu in a pan and then add the remaining ingredients.
Cook for a few minutes until all the broth is absorbed and serve.
You can store the chickpea tofu in the fridge for a few days before cooking.