Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 2 cups of dried chickpeas in enough water to cover them by 3 inches for 24-48 hours, changing the water every 12 hours, until they double in size and soften slightly.

2. 2

   Drain the soaked chickpeas thoroughly, then blend them with 1.5 cups of fresh water, 1 teaspoon of salt, and 0.5 teaspoon of turmeric powder until a completely smooth batter forms.

3. 3

   Pour the chickpea batter into a clean non-reactive bowl, cover it loosely with a clean cloth, and let it ferment at room temperature for 1 to 2 days until it becomes slightly bubbly and develops a subtle tangy aroma.

4. 4

   Gently heat the fermented chickpea batter in a saucepan over medium-low heat, stirring constantly with a whisk, and gradually add 2 tablespoons of rice flour until the mixture thickens significantly into a firm, cohesive paste.

5. 5

   Spread the thickened chickpea paste evenly into a 8x8 inch greased shallow pan, allow it to cool completely at room temperature, then chill it in the refrigerator for at least 4 hours to set firmly, before cutting it into 1-inch cubes.

6. 6

   Heat 0.5 cup of cooking oil in a large skillet or wok over medium-high heat, then carefully fry the chickpea "tofu" cubes in batches for 3 to 5 minutes per side until they turn golden brown and develop a crispy exterior, draining them on paper towels.

7. 7

   In a spacious mixing bowl, combine the crispy fried chickpea "tofu" cubes with 2 thinly sliced small shallots, 2 minced garlic cloves, 1 thinly sliced green chili, 0.25 cup of freshly chopped cilantro, 0.5 cup of crushed roasted peanuts, and 2 tablespoons of roasted sesame seeds.

8. 8

   In a separate small bowl, whisk together 2 tablespoons of tamarind paste, 1 tablespoon of fish sauce, and 2 tablespoons of fresh lime juice until well combined, then pour this tangy dressing over the salad ingredients and toss gently but thoroughly to ensure everything is coated.