Lightly grease a 20cm square tin with oil and set aside. Whisk the flour, bouillion, turmeric and 225ml water together in a large saucepan. Lightly season. Leave for 10 minutes to hydrate, whisking every so often to break up any lumps.
Whisk in another 450ml water. Heat over a medium-high heat, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing the heat to a gentle simmer. Continuously stir with a wooden spoon for 5-8 minutes until very thick and beginning to stick to the bottom of the pot. You will know when the mixture is ready when there is a light film at the bottom of the saucepan.
Pour the mixture into the greased tin and smooth the top. Transfer to the fridge and leave to cool for 30 minutes until set.
Place your grill on a medium heat. Add the tomatoes, red pepper, garlic, shallots and chilli to a large baking tray. Grill the vegetables, turning over once, for 8-10 minutes until nicely charred and softened. Leave to cool, then transfer the grilled vegetables to a mini food processor along with the lime juice, ginger, soy sauce and honey. Blend until smooth and set aside.
Turn out the set chickpea mixture on to a cutting board and cut into 16 squares. Heat ½ tbsp oil in a large non-stick frying pan over a medium-high heat. Carefully add half the squares and cook until golden and crisp on the edges. Transfer to a paper towel-lined plate to drain. Repeat with the remaining oil and chickpea squares.
Arrange the squares on a platter and top with the spring onions and sesame seeds. Serve with the dipping sauce.