Cook the chickpeas and make aquafaba

• Boil the soaked chickpeas slowly in water until tender.
• Let them sit and cool in the cooking liquid; the longer they sit, the stronger the aquafaba.
• Reserve the cooking liquid as aquafaba and set aside some chickpeas for the hummus, stew and flatbread.

Prepare the hummus chickpeas

• Remove the husks from the chickpeas for a smoother dip.
• Cook the peeled chickpeas with salt and baking soda until they break down easily.

Blend the hummus

• Place the chickpeas in a food processor with tahini, garlic, ice water, cumin, salt and lemon juice.
• Blend until completely smooth and creamy.

Toast and grind the spices

• Toast the whole cumin and coriander seeds until fragrant.
• Grind them and combine with the ground coriander, paprika and salt.

Sweat the aromatics

• Chop the onion, ginger and garlic.
• Sweat them slowly in a generous amount of olive oil until soft and sweet.

Build the stew

• Add the tomato paste and toasted spice mix and cook briefly.
• Add the chickpeas and the stock or water.
• Simmer until the stew thickens and the flavors meld.

Whip the aquafaba

• Whip the chilled aquafaba to stiff peaks with a hand mixer.

Fold in the chickpea flour

• Slowly and carefully fold the chickpea flour into the whipped aquafaba.
• Keep the batter light and fluffy.

Pan-fry the flatbreads

• Heat a little oil in a frying pan.
• Spoon in the batter and cook the flatbreads until crispy outside and tender inside.

Plate and serve

• Serve the hummus, stew and flatbreads together on one plate.