Cook the Mixture: In a saucepan, add the chickpea mixture. Cook on low heat/medium heat stirring very frequently, to avoid lumps and ensure an even consistency. Cook for 13-15 minutes. The mixture will start to thicken, resembling a polenta or pudding. Once it reaches a smooth, firm consistency, and it detatches from the edges, remove from heat.

Set the Tofu: Pour the mixture into a lightly greased or parchment-lined container. Spread it evenly, smoothing the top with a spatula. Allow it to cool at room temperature for at least an hour before transferring it to the refrigerator to set completely. Let it set for 2 hours in total.

Slice and Use: Once fully set, remove the chickpea tofu from the container and slice it into cubes or strips. It is now ready to be used in your favorite dishes! I like to simply pan fry it with some oil and then season with a little soy sauce mixed with water or bake it to make little chickpea bites -at 180C/350F Fan for about 20/25 minutes.