Karantika (Algerian Baked Chickpea Flan)
Local name: كرنتيكا
In short: A baked chickpea flour flan, golden outside and soft within, cut into squares and tucked into bread with harissa and cumin, an Algerian street snack. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Karantika, known as garantita in some cities, is a baked flan made from chickpea flour, water and olive oil, sold warm by street vendors and cut into thick squares. The classic way to eat it is inside a piece of bread with a spoonful of harissa, a sprinkle of cumin and a squeeze of lemon. The flan is soft and savory with crisp edges, and on its own it is naturally gluten-free and vegan.
Instructions
- Whisk the chickpea flour and water in a large bowl until completely smooth. Whisk in 2 tbsp of the oil, the salt, cumin, pepper and garlic. Rest for 30 minutes, then skim off any foam.
- Heat the oven to 220°C (425°F). Put a 23 x 33 cm (9 x 13 in) baking pan in the oven with the remaining 2 tbsp oil for 5 minutes.
- Stir the batter and pour it into the hot pan. It should sizzle at the edges.
- Bake for 25 to 30 minutes, until the top is golden brown, the edges are crisp and the center is firm to the touch.
- Rest for 5 minutes, then cut into 8 squares.
- Serve warm. Split the bread, tuck in a square or two with harissa, a pinch of cumin and a squeeze of lemon.
Tips
- Heating the pan with the oil gives crisp edges and a golden bottom, so do not skip it.
- Let the batter rest for 30 minutes. Chickpea flour absorbs water slowly, and resting prevents a gritty texture.
Questions and answers
Is karantika the same as socca or farinata?
They are cousins: a chickpea batter baked until set. Karantika is baked thicker and softer, cut into squares and served in bread with harissa and cumin.
Can I reheat karantika?
Yes. Warm the squares in a skillet with a little oil for 2 minutes per side, or in a 200°C (400°F) oven for 8 minutes. It keeps for 3 days in the fridge.
Why is my karantika gritty or rubbery?
Grittiness means the batter was not whisked smooth or not rested for the full 30 minutes. A rubbery texture usually means it was overbaked, so take it out once the center is firm and the edges are crisp.
How long does it take to make Karantika (Algerian Baked Chickpea Flan)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Karantika (Algerian Baked Chickpea Flan)?
About 310 kcal per serving, with 11 g of protein, 28 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 28 g |
| Fat | 17 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 870 mg |
Estimated values, calculated from the ingredients.
