The day before, soak the chickpeas in a large amount of cold water.

The next day, discard the water, rinse and drain the chickpeas, then place them in a blender with 710 g water.

Blend in the blender for a long time at high speed until a frothy milk forms.

Pour the milk through a fine sieve set over a saucepan and use a spoon to press the remaining pulp through the sieve; keep the okara refrigerated for up to 2 days or freeze it for later use.

Add all the other ingredients to the strained milk, with the powders sifted.

Heat over high heat and whisk constantly until the mixture reaches a thick béchamel-like texture; pour into ramekins, let cool at room temperature, then refrigerate until serving.