Kalinti (Crispy North African Chickpea Flour Pie) with Herb Salad

Name: Kalinti (Crispy North African Chickpea Flour Pie) with Herb Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Cuisine: African
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

Recipe GLPRb90dfab1269b65

African

Main Course

40 min

188 cal

Servings: 10

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Harissa is a real stop at Harris Teeter or ALDI, not a weeknight impulse, and at $4–6 per jar it's a noticeable cost even split across 10 servings. Chickpea flour, olive oil, and fresh herbs are readily available everywhere, but the stated 40 minutes ignores the frying time and the pan temperature management needed to crisp the exterior without burning it—expect closer to an hour, including cooling. The pie doesn't reheat well (the crust softens), so this is a same-night dish best served warm. It's a generous, crowd-friendly vegetarian main and plays well with North Carolina's Southern staples, though it leans North African rather than local in spirit.