Ingredients

• 1 cup of soaked chickpeas
• 1/2 a carrot (optional)
• 1/4 cup of sesame seeds lightly toasted, and then ground into sesame powder **
• 1/2 to 1 cup of water
• pinch of black salt

Method

1. Soak the chickpeas overnight then boil for about 1/2 an hour in plenty of water.
2. Blend the chickpeas and 1/2 cup of water with all the other ingredients.
3. The mixture should be slightly thicker than pancake mixture.
4. Pour this into a shallow oven tray, on baking paper and bake for 20 mins on a high heat (around 220 degrees)
5. When cool, cut into slices and eat

Note:

Chickpeas can be quite dry, so the carrot makes it a little less dry, as do the sesame seeds.

Can smother in guacamole or hummus, and top with cherry tomatoes and black salt and black pepper for extra deliciousness.

**Sesame Powder:
Put white hulled sesame seeds into a heavy based frypan, and heat fairly slowly. How you can tell when they are ready is when they get shiny (but before they start to change to a more golden colour), as this means that the oil is being released. Then blend into a powder. (A coffee grinder is good for grinding the sesame). It is quite important for this to happen, because otherwise the goodness from the sesame remains inaccessible in its skin and just passes through the body.