Steps
- Bring 2 cups of water and 2 tablespoons of olive oil to a gentle boil in a saucepan. Whisk in ¼ cup plus 2 tablespoons of chickpea flour.
- When bubbling, stir in 2 tablespoons of lemon juice and ½ teaspoon of ground ginger. Simmer uncovered over medium-low heat for about 20 minutes, stirring, until thick.
- Transfer to a skillet over medium-low heat. Stir and turn for 10-15 minutes, until the mixture dries slightly without browning.
- Transfer to a bowl, break up with a fork, and refrigerate. After about 1 hour, break into smaller crumbles; chill further and break up again.
- Stir in ¼ cup of finely chopped onion and 1 large seeded finely chopped jalapeño. Serve cold or at room temperature.