In a bowl, add the chickpea flour and 200 ml of cold water and mix well with a whisk.
Pour the mixture into a pot with a cup of water, about 150 - 200 ml.
Bring to the boil and continue to cook for 5 - 7 minutes. Always stir vigorously with a whisk or wooden spoon until a solid mass is formed.
Line a small baking pan with baking paper.
Pour the cooked mixture into it. When cool, cover and leave to set in the refrigerator overnight.
The other day, remove the chickpea tofu from the mold and cut into small squares.
Place the cubes on a baking sheet with baking paper.
Bake in preheated oven at 180 degrees hot air for about 25 minutes.
