Karantika

Ingredients

• 250 g chickpea flour
• 750 ml water
• 2 pieces egg
• 3 tbsp olive oil
• 1 tsp fine salt
• 2 tsp ground cumin
• 1 pinch ground black pepper
• to taste harissa

Method

1. Preheat the oven very hot until the temperature is steady, and place the rack in the middle for even baking.
2. In a large bowl, whisk the chickpea flour with the salt, pepper, and some of the cumin, then pour in the water gradually until you have a smooth, lump-free batter.
3. Let the batter rest at room temperature until it becomes more cohesive and slightly frothy on the surface.
4. Beat the eggs separately, then whisk them into the batter along with the olive oil until you have a smooth mixture, almost like a thick crêpe batter.
5. Generously oil a baking dish or metal pan, pour in the mixture, and gently tap the dish to knock out any large air bubbles.
6. Bake until the edges are fully set, the top is golden in spots, and the center is still slightly jiggly.
7. Continue baking for a few moments if the surface lacks color, then remove the karantika when a light golden crust has formed.
8. Let it cool briefly so the texture firms up, then cut into large portions and serve hot with the remaining cumin sprinkled on top and harissa on the side.

Nutrition

Per serving

Energy

222.3 kcal

Protein

8.93 g

Carbohydrate

13.67 g

Fat

14.89 g

Fibre

4.99 g

Calcium

52.96 mg

Iron

4.8 mg

Magnesium

113.14 mg