Karantita (Baked Chickpea Flour Custard) (اكيتناراك)

Name: Karantita (Baked Chickpea Flour Custard) (اكيتناراك)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Algeria
Ingredients: Chickpea flour — 250 g (2 cups); Water — 750 ml (3 cups); Vegetable oil — 60 ml (1/4 cup); Salt — 6 g (1 tsp); Ground cumin, for topping — 10 g (2 tsp); Harissa or chilli powder, to serve (optional) — as needed

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

10 minutes (plus resting)

Prep

45 minutes

Cook

Servings

Ingredients

Chickpea flour — 250 g (2 cups)
Water — 750 ml (3 cups)
Vegetable oil — 60 ml (1/4 cup)
Salt — 6 g (1 tsp)
Ground cumin, for topping — 10 g (2 tsp)
Harissa or chilli powder, to serve (optional) — as needed

Method

Whisk chickpea flour, water, oil and salt together until completely smooth, with no lumps.
Let the batter rest for 15-20 minutes.
Preheat oven to 200°C (400°F) and lightly oil a baking dish.
Pour the batter into the prepared dish.
Bake for 40-45 minutes until firm, set and lightly golden on top.
Let cool slightly, then cut into squares.
Dust generously with ground cumin and a pinch of harissa or chilli powder if using, before serving warm.

Introduction: A savoury, custard-like baked chickpea flour dish, cut into squares and dusted generously with cumin, sold hot from street stalls.

Cultural Background: Karantita is a beloved street food in Algiers and Oran, sold from small carts and stalls, especially popular as an evening snack among students and workers.

Tips: Whisk the batter thoroughly to avoid a grainy texture in the finished dish. Let it cool slightly before cutting for cleaner squares.

Variations: Top with a fried egg for a heartier street food version. Add a pinch of chilli directly into the batter for built-in heat.

Vegetarian/Vegan: Naturally vegetarian and vegan as written.

Serving Suggestions: Serve warm, generously dusted with cumin, straight from the tray as street vendors do.

Storage: Refrigerate for up to 2 days in an airtight container.

Reheating: Reheat in the oven or a dry pan to restore texture; avoid microwaving as it can turn rubbery.

Nutrition: 170 kcal | Protein 7g | Carbs 18g | Fat 8g

FAQs:

Q: Is karantita the same as socca?

A: It’s very closely related — both are baked chickpea flour dishes found around the western Mediterranean, though seasoning traditions differ slightly.

Q: Can this be made in a smaller batch?

A: Yes, simply reduce all ingredients proportionally, keeping the same baking time.