Steps

• Simmer broth with molasses, soy sauce, liquid smoke, and bouillon cube
• Whisk dry seasonings with wheat gluten (adjust choices and quantity to your liking)
• Drain, rinse, and mash chickpeas, add to gluten mix
• Slowly add water to form a dough
• Knead for 5-10 minutes, let rest in the fridge (1 hour) or freezer (30 minutes)
• Simmer covered in broth for 1 hour, flip halfway and baste every 15 minutes
• Let rest for 15 minutes, slice, sear for a thick crust (add salt & pepper if desired)