Since I discovered these, they’ve become habitual: I keep chickpea flour on hand at all times, and I make these when I can’t think of anything else to make. They’re neutral enough in flavor that you can eat them any time, topped with just about anything.

You can increase the water …

This is my go-to side for a variety of meat dishes, and I’m going to lobby the family to replace the mashed potatoes at Thanksgiving. Don’t know how successful I’ll be there, but I expect to win at least a few converts.