For the jam:
Preheat the oven to 360°F.
In a pan, sauté the onion and garlic with olive oil for 5 to 7 minutes. Add the mushrooms and salt to taste, keep cooking for 5 more minutes. Transfer to a bowl.
Slightly blend one can of chickpeas and add to the sautéed vegetables. Stir and add flour and the rest of the spices, as well as parsley and coriander. Mix until everything is smooth and transfer to a high, rectangular loaf pan, previously oiled.
Bake for 75 to 90 minutes or until completely brown.
FOR THE JAM:
Combine the rough bindweed fruit and sugar in a pot over medium heat until it boils, then lower the heat and simmer for around 20 minutes until the mixture thickens.
To serve, unmold the loaf and cover with rough bindweed fruit jam.
