The day before, place the dried chickpeas in a large bowl and cover them generously with cold water. Soak overnight.

Add the ground coffee to 710 ml water and let it steep. Cool the coffee infusion completely before using.

Put the granulated sugar, apple cider vinegar or white vinegar, and 15 ml of the caramel water in a saucepan. Heat over medium heat until bubbling and amber caramel-colored.

Remove the caramel from the heat and immediately add the remaining 15 ml hot water. Stir promptly until the caramel is smooth and dissolved.

Pour the soft caramel into the flan mold. Tilt the mold to coat the base in a thin, even layer.

Drain the soaked chickpeas and rinse them well under cold water. Drain thoroughly.

Place the drained chickpeas and cooled coffee infusion in the blender. Blend at high speed for several minutes until very smooth and foamy.

Pour the blended chickpea coffee milk through a fine mesh strainer into the saucepan. Press the pulp firmly with a spoon to extract as much liquid as possible.

Add the maple syrup or agave syrup, neutral oil or coconut milk, and the flan pinch of salt to the strained liquid. Whisk until evenly combined.

Cook over medium-high heat while whisking constantly. Continue until the mixture becomes as thick as a thick béchamel sauce.

Pour the thickened flan mixture into the caramel-lined mold. Smooth the surface with a spoon.

Cool the flan at room temperature. Refrigerate until fully chilled and firm before serving.

Pour into the mold, let cool at room temperature then refrigerate until ready to serve.