• one finely chopped onion
• 3 cloves of garlic
• 12 mushrooms
• 1/3 cauliflower
• 1 bit of chilli (to taste)
• 1 small bit of ginger (to taste)
• salt
• pepper
• 1 tin of chickpeas
• small bunch of parsley
• 3 tablespoons of flour
• 3 tablespoons of olive oil
• 1 tablespoon of tomato puree

Finely chop up the onion, garlic, ginger and chilli. Fry up in the olive oil, and add the mushrooms when translucent. When the mushrooms are fried, add the drained chickpeas (keep the fluid for vegan merengue), chop up the cauliflower and add it, and add a bit of tomato puree. Simmer for 10 minutes until the cauliflower is al dente.

Now mash up the mixture, and add the finely chopped parsley. Put in a baking tin, and bake in the oven for 30 minutes at 180 degrees.