INGREDIENTS
- - 250 grams of chickpea flour
- - 3 spring onions
- - Salt and shoyu
INSTRUCTIONS
- Rehydrate in 0.75 liters of water the chickpea flour for a few hours, then add salt.
- In a frying pan, shallow and wide with a little olive oil cook the chopped onions and when they are softened combine one tablespoon of shoyu, stir and add the mixture of chickpea flour and water (do not exceed a thickness of 1 cm).
- Cook over medium heat and cover for about 15 minutes, turn with the help of the lid and finish cooking the other side for a further 15 minutes.
- If necessary turn over several times.
- Serve hot with a side dish of vegetables.
