Chickpea snack

Ingredients for 4 servings:

• 250 g chickpea flour
• 1 tbsp cornstarch
• 500 ml water
• 2 tbsp coconut oil or other fat
• 1 tsp cumin powder
• 3 tbsp sesame, black, or coarse cumin
• some salt

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Melt the coconut oil, then mix with the chickpea flour, cornstarch, cumin, and salt. Bring the 500 ml water to a boil and whisk it well into the dry ingredients until you have a smooth batter. This batter is enough for 3 baking sheets. Spread the dough on the sheets and roll it out as thinly as possible. It has an unusual consistency, but you can easily tame it with a rolling pin. Sprinkle a tablespoon of black sesame seeds onto each baking sheet and then let it dry at room temperature for 15 minutes. In the meantime, preheat the oven to 200°C fan/convection oven. Bake the crackers for 15 minutes, until golden brown. Every oven heats differently, so please check your own oven’s temperature. After 15 minutes, remove them and let them cool. Break into small pieces and serve. Tip: A mango and tomato chutney goes very well with these.