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Karantika (Algerian chickpea pie)

Algerian cuisine · ANTI-CHEF · ♥ 19.2K likes · 212.7K views · 7 min video

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Read about chickpeas in the BrightCulinary Book

Karantika (Algerian chickpea pie), from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:34
  • 2 cup chickpea flour
  • 1 l water
  • ½ cup vegetable oil
  • 1 tbsp salt
  • ¼ tsp black pepper
Put the blade in the food processor. Add the chickpea flour, water, vegetable oil, salt and black pepper.
Blending the chickpea batterBlending
▶ 2:13
Cover the sides of the processor with paper towel and pulse a couple of times until smooth and frothy.
▶ 2:36
  • 1 whole egg
Pour the batter into a baking dish. Pour the beaten egg over the top.
Egg over the top and into the ovenBaking
▶ 3:04
Bake at 375F (190C) for 45 minutes to an hour, until the top is golden.
▶ 3:28
If the top still jiggles after an hour, bake about 10 minutes more. A thick pie took an hour and 20 minutes in all; a thinner layer in a larger dish or a baking sheet takes much less.
A too-thick pie and a broiler mishapBaking
▶ 4:21
If the top burns under the broiler, cut and peel off the burnt layer and return under the broiler for a few minutes.
▶ 4:37
  • baguette
  • harissa
  • cumin
Serve in a split baguette with harissa and a sprinkle of cumin, squeezing the bread together; or eat it as is.
Building the baguette sandwich