Algerian Chickpea Flan (Karantika)
الكرنتيكا KarantikaSay it: ka-ran-TEE-kah
Karantika is a beloved Algerian street food from Oran: a golden, custardy flan made from chickpea flour, water, oil, and cumin. Baked in a hot pan until the top blisters and the edges crisp, it is cut into soft squares and stuffed into a fresh baguette with harissa and a dusting of cumin. Nutty, savory, and quietly spicy, it is cheap, filling, and completely egg- and dairy-free, which is why it remains a favorite snack at markets and beach stalls.
Algerian Chickpea Flan (Karantika)
الكرنتيكا, Karantika
Pronounced ka-ran-TEE-kah
- Serves
- 6
- Prep
- 10 min
- Cook
- 50 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the flan
To serve
Method
Heat the oven to 400°F (200°C). Pour the oil into a 9x13-inch (23x33 cm) metal baking pan and place it in the heating oven for 5-8 minutes until the oil is very hot but not smoking.
In a large bowl, whisk the chickpea flour, salt, and cumin. Slowly whisk in the water until the batter is completely smooth and the consistency of thin pancake batter.
Carefully remove the hot pan from the oven. Pour the batter into the hot oil in one steady stream; it will sizzle at the edges. Return the pan to the oven.
Bake for 40-50 minutes, without opening the door for the first 30 minutes, until the top is deeply golden, the edges are crisp and pulling away, and a knife inserted in the center comes out clean.
Let the karantika rest for 10 minutes, then cut into squares. Split the baguette pieces, spread with harissa, add one or two warm squares, and sprinkle with more cumin. Serve immediately.
Regional variants
Some street sellers scent the batter with a little harissa in the mix; others sprinkle extra cumin and salt on top before serving.
Cook's notes
- Sift the chickpea flour and whisk the water in gradually to prevent lumps; a 10-minute rest before baking improves the texture.
- Use a metal baking pan, not glass, so the hot oil does not crack it.
- For the crispiest edges, do not open the oven during the first 30 minutes.
Serve with
Traditionally stuffed into a split baguette with harissa and extra cumin; sometimes enjoyed with a glass of lben (buttermilk).
Make ahead and storage
Best eaten warm; reheat squares in a dry pan or oven. The baked flan keeps 2 days refrigerated.
