- 210 g chickpea flour
- 2 t baking powder
- 1 t salt
- 1 t ground cumin, plus extra for sprinkling
- 1/4 t cayenne or black pepper
- 2 1/2 cups water
- 1/2 cup milk
- 2 free-range eggs, lightly beaten
- 1/3 cup vegetable oil (half olive)
- harissa, for serving
- flaky salt, for serving
1. Mix the dry ingredients in a bowl. Gradually whisk in the water and milk, stirring continually to ensure the batter is smooth. Whisk in the eggs and oil. The batter will be thin.
2. Preheat the oven to 190°C. Grease a 26–28 cm round, shallow baking dish. Lightly whisk the batter again and pour it into the prepared dish. Bake for 45 minutes, or until set and a deep golden brown. Serve warm, sprinkled with cumin and harissa and salt on the side.
Cook's note: Kalinti, or Moroccan chickpea flour-and-egg tart, is a popular street food. It’s similar to socca, the chickpea flour pancake from Nice, and the Italian farinata, but it’s thicker and more custardy, more like a flan. I like this one by Christine Benlafquih. Known for her culinary tours of Casablanca, she has contributed Moroccan recipes to The Spruce Eats website.
Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude