Kalinte, kalentica, karane, etc., so many ways to call this dish! All these appellations refer to the Spanish word “caliente” - which means warm - for the simple reason that this silky and smooth chickpea pie is meant to be enjoyed warm. In a way, we could all save time and just agree to call it "caliente", what do you think? I should petition to make this happen.
How are you and how did you spend the first three days of the year? I have been extremely lazy these past days which made me feel seriously bad about the whole “new year, new you” saying. I hope that the rest of the year will not reflect on how I’ve spent this past few days, on the sofa in my sweat pants binge watching TV shows. That said, I am super excited about the New Year and the sunset starting to happen a few minutes later everyday! Because that means a little bit more light everyday which means more time for taking picture and less stress for me and my camera in the kitchen. I can’t wait!
Do you have any resolutions? I don't have any big resolution except for being more efficient at ticking things off my to-do list, in other words: avoiding procrastination. I feel like I have improved over the years and that my teenage self will be shocked with my current and serious organisation skills. But there’s always room for improvement.
Back to this recipe! It's sooooo easy to prepare (it seriously takes 5 minutes) and tastes like a deliciously intense custardy - but firm - chickpea pie. It’s a classic Moroccan and Algerian street food that is usually enjoyed in a baguette bread and sprinkled with paprika, cayenne pepper and ground cumin. I found it very satisfying and filling on its own and my favourite way to enjoy it is with a refreshing Moroccan Tomato and Cucumber Salad salad and plenty of extra virgin olive oil.
- 1 egg
- 80 ml olive oil
- 1 teaspoon salt
- 620 ml water
- 200 gr chickpea flour, divided
- 125 ml milk, any type
- 1 teaspoon baking powder
- Moroccan Tomato and Cucumber Salad, if desired
• Preheat oven to 200 C (400 F)
• In a blender insert the egg, olive oil and salt and blend for a few seconds until foamy. Then add the water and half of the chickpea flour and blend until the batter is smooth.
• Add the milk, the remaining chickpea flour, the baking powder and process until smooth and there are no lumps.
• Transfer the batter in a greased 20 cm (8 inch) round deep baking dish and place in the oven. Bake for 30 minutes until golden and the top of the pie feels spongy.
• Serve warm with bread and some Moroccan Tomato and Cucumber Salad, if desired.
• If you don’t have a blender place all the ingredients in a large bowl and use an electric whisk instead.