Chickpea flour, a low-GI ingredient, is the star of this egg-free flan inspired by the traditional Spanish calentita. Creamy and flavorful, it’s rich in plant-based proteins, fiber, and slow-digesting carbs. Enjoy it warm with ratatouille or piperade, or cold alongside roasted eggplant or bell pepper salad.

Ingredients (for a 21 cm glass baking dish)

• 125 g chickpea flour
• 1 tsp fine salt
• 1 tsp ground cumin
• 1 yogurt (plant-based or your choice)
• 2 tbsp olive oil
• 500 ml plant-based milk (hemp, oat…)
• 1 tbsp white sesame paste (or cashew)
• Olive oil (for the dish)

Preparation

1. Preheat oven to 180 °C (356 °F).
2. Mix chickpea flour, salt, cumin, yogurt, olive oil, and some plant milk in a bowl until smooth.
3. If sesame paste is thick, blend with a little plant milk, then add to the mixture. Stir in remaining plant milk.
4. Grease the baking dish, pour in the batter, and bake 45 min. Reduce temperature to 150 °C (302 °F) when the top is golden.
5. Let cool or serve warm.