Heavily coat a 9- x 9-inch pan with evoo.

Heat water, curry powder, chickpea flour, salt, and pepper in a medium saucepan over medium heat to a low boil, whisking constantly.

Continue to cook, stirring constantly, for 10 minutes, until thickened. 

Spread batter into the oiled pan in one even layer and cool. 

Cut cool batter into desired size with a sharp knife or cookie cutter.

Fry the cakes in a sauté pan, lightly coated with evoo, until crispy, approximately 4 minutes per side.

Season crispy chickpea cakes with salt and pepper. Top with chutney, diced mango, and roasted red peppers