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Put everything in a blender and blend until fully combined. Use ¾ cup water for shredd-able block, 1 cup water for slices.
Add to thick bottom pan, and heat at medium-low heat. Keep stirring frequently.
The mixture will start to thicken and get lumpy, then smooth out. The mixture will eventually become custard-like and evenly thick.
After the mixture has become a thick even custard, Cook for another 2 -3 minutes to cook the chickpea flour. Stir continuously.
You can carefully taste at this point and add salt, spice and tang if needed. Cook a bit longer if not sure.
Add the chopped jalapeno and pepper flakes if using and mix in.
Transfer the hot mixture to a greased brownie pan or parchment.
Spray oil on top. Place another parchment on top and press to a thin square or use rolling pin.
Chill for an hour. Slice and use or store refrigerated for up to 5 days.
Or transfer the mixture to a greased deep small container. Chill for an hour or more before shredding.