Blend all the ingredients until smooth. Pour the blended mixture into a pan over medium heat. Cook, stirring occasionally for 2-3 minutes until it starts to get lumpy. Mix well and continue to cook for 2 minutes, stir frequently. Reduce heat to medium-low and continue to cook for another 2 minutes, stir occasionally.

Drop this hot custard on parchment or foil. Using a flat spatula spread the custard to form a very thin rectangle. You can also roll it out between 2 parchments.

Let it cool for 15 minutes. Use a pizza cutter cut noodles or other shapes. Store refrigerated for upto 3 days. Serve with tomato sauce. Top with pepita parmesan or nutritional yeast and black pepper. Can also be served with other pasta sauces or asian sauces.

For variation: Add 2 tablespoons non dairy yogurt to the chickpea batter. the yogurt helps make softer and sturdier noodles. These noodles are best served room temperature, cold or lightly warmed in sauce. If you heat them directly in a skillet or in hot water, they will disintegrate.

Blend 1/2 cup tomato, garlic, pepper flakes, and herbs into a smooth puree.

Heat oil in a skillet over medium heat. Pour the tomato garlic mixture into the skillet and cook for 5 minutes or until fragrant and thick.

Add the rest of the tomatoes, salt, sugar, cover and cook over low-medium heat for 15 minutes. Taste and adjust salt, sugar and herbs. Serve or store.