Notes – this was surprisingly good when cooked for a home-ed medieval day. I’ll take photos next time.
From a Medieval Recipe, veganised.
Serves 6, as part of tapas or similar, 4 with sides.
150 g dried chickpeas (370 g cooked)
1 onion, finely chopped
2 tablespoons nutritional yeast
4 tablespoons Veganic Pizza Cheese (optional, or use the one you like)
3 tablespoons gram flour
2 tablespoons olive oil
Salt and pepper to season
Soak chickpeas at least 5 hours, boil 40 minutes in water and drain.
Preheat the oven to 180c.
Reserve a little cooking water.
Blend the chickpeas with the gram flour and nutritional yeast.
Sweat the onions in olive oil and add to the blender, blend again to obtain a paste that is neither thin nor too thick (if necessary, thin with a little water used to cook the chickpeas).
Put the puree on a well-oiled oven dish, it should be about 2 cm thick.
Bake for 40-45 minutes, keeping a close eye on it. There should be no telltale smell of uncooked gram flour. Serve lukewarm with salad, griddles courgettes or tapas.