1. Blend (with mixer or blender) the chickpeas with 125 ml of water, soy sauce, mustard, a teaspoon of salt and garlic powder.
2. In a bowl, put the chickpea flour and gluten, and mix.
3. Make a well in the middle and stir in the crushed chickpea mixture.
4. Knead for about 10 min until you get a manageable consistency.
5. Cook 45 minutes over low heat in vegetable broth (you can do this by putting 2L of water, soy sauce, bay leaf, an onion and two cloves of garlic in a pot).
6. Turn off the heat, remove and flavor it as you want with spices and sauces. You can freeze it to have it ready whenever you want.