Serves 10
40 min
Kalinti (Crispy North African Chickpea Flour Pie) with Herb Salad
Recipe GLPRb90dfab1269b65
A traditional North African dish featuring a crispy, golden chickpea flour pancake served alongside a bright herb salad. The pie has a tender interior with a caramelized crust, flavored with aromatic spices, and is best enjoyed with fresh greens, lemon juice, and crusty bread for scooping.
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Ingredients
⅓ cup Extra-virgin olive oil
2 cups Chickpea flour, finely milled
4 cups Cold water
2¾ teaspoons Kosher salt
½ teaspoon Garlic powder, optional
Ground cumin
Sweet paprika
1 Large egg
2 tablespoons Extra-virgin olive oil
1½ teaspoons Fresh lemon juice
Flaky sea salt, to taste
Freshly ground black pepper, to taste
2½ cups Arugula or mixed arugula and baby spinach
¼ cup Flat-leaf parsley, roughly chopped
2 Scallions, thinly sliced
Crusty bread such as baguette
Harissa, optional
Directions
In a large mixing bowl, whisk together the chickpea flour, cold water, kosher salt, garlic powder (if using), cumin, and paprika until completely smooth with no lumps. Let the batter rest for 5 minutes.
In a small bowl, whisk together the egg, then add 2 tablespoons of olive oil and lemon juice. Mix well to combine.
Heat the remaining ⅓ cup olive oil in a large nonstick skillet or cast-iron pan (about 12 inches) over medium-high heat until shimmering and very hot, about 3 minutes.
Pour the chickpea batter into the hot oil and stir quickly with a wooden spoon for about 1 minute, breaking up any clumps. The mixture will begin to thicken immediately.
Continue stirring constantly as the mixture becomes more cohesive, about 3-4 minutes, until it forms a thick, smooth paste that pulls away from the sides of the pan.
Press the mixture evenly across the bottom of the pan and let it cook undisturbed for 2-3 minutes to allow the bottom to crisp and brown.
Working carefully, use a wide spatula to flip the kalinti in sections or fold it, cooking the other side until it is also golden and crispy, about 2-3 minutes. It may break slightly, which is normal.
Transfer the cooked kalinti to a warm serving platter and break it into bite-sized pieces.
In a medium bowl, combine the arugula, parsley, and scallions. Drizzle with the egg-oil-lemon mixture and toss gently until evenly coated.
Season the herb salad with flaky sea salt and freshly ground black pepper to taste.
Arrange the crispy kalinti on a serving platter and top or serve alongside the herb salad. Offer crusty bread and harissa on the side for serving.
