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Karantika (also called garantita or calentita) is the humble chickpea custard beloved in Algerian street markets and cafes. A legacy of Mediterranean fusion, this simple savory flan is said to have originated with Spanish cooks in Algeria and has since become a staple snack, especially in Oran and Algiers. Prepared with chickpea flour, water, oil and a pinch of cumin, the batter bakes into a thick, golden-brown pie that’s firm on the edges and custardy in the center. Once cooled slightly, it is traditionally cut into wedges and often sandwiched in a baguette smeared with harissa, mayonnaise and onions.
For many Algerians on a budget, a slice of warm karantika offers a filling, protein-rich bite for a few cents. Its flavor is mildly nutty from the chickpeas, with toasty cumin on top – think of it as a warm, bread-free falafel or a savory pudding. Despite its everyday reputation, making karantika is straightforward: the ingredients whisk together in minutes, and the oven does the rest. The result is gluten-free and vegetarian-friendly, comforting and efficient. Whether enjoyed at a roadside stall or at home with hot sauce, karantika represents Algerian ingenuity – turning a handful of chickpea flour into a satisfying communal treat.
8
servings10
minutes60
minutes200
kcalKarantika, also called garantita or calentita, is Algeria’s most beloved street snack — a golden chickpea custard that blends Mediterranean roots with local ingenuity. Said to have arrived with Spanish settlers, it quickly became a staple in coastal cities like Oran and Algiers, where vendors sell it hot from the oven. Made from chickpea flour, water, olive oil, salt, and a dusting of cumin, the batter bakes into a savory flan that is firm on the edges yet soft and custardy in the middle. Once cooled slightly, karantika is sliced into wedges and often slipped into a baguette with harissa, mayonnaise, and onions, creating a hearty, budget-friendly sandwich. Its flavor is mild and nutty, lifted by toasty cumin, making it both comforting and satisfying. Naturally gluten-free and vegetarian, this humble dish remains a symbol of Algerian resourcefulness — turning simple staples into a filling, communal treat enjoyed everywhere from cafés to street corners.
Chickpea flour (gram flour / besan) – 2 cups (about 200 g). (The main ingredient; mix of fine chickpea meal.)
Water – 4 cups (about 1 L). (Or use milk for richer taste.)
Olive oil – ½ cup (120 ml). (Adds moisture and helps browning.)
Salt – 1 tablespoon (or to taste).
Ground cumin – 1 teaspoon (plus extra for topping). (Classic seasoning; a little goes a long way.)
Egg – 1 large, beaten. (Optional: makes the top slightly firmer. Many recipes omit it.)
Dried rosemary or thyme – small pinch (optional, for subtle aroma).
Preheat oven and prepare pan. Heat oven to 190°C (375°F). Grease a 9x13 inch baking dish (or similar).
Make chickpea batter. In a large bowl, whisk together the chickpea flour and salt. Gradually add water, whisking to prevent lumps. Stir in olive oil (and egg, if using) until smooth. The batter will be thin and pourable.
Bake the flan. Pour the batter into the prepared pan. Sprinkle a little ground cumin on top. Bake uncovered for 45–60 minutes, or until the surface is deeply golden brown and the center looks set (it may wobble slightly but will firm on cooling).
Cool and slice. Remove from oven and let cool at least 10–15 minutes (or until just warm). Use a knife to cut into 8–10 wedges. For a sandwich, split a baguette and spread its interior with harissa and mayonnaise, then tuck in a slice of karantika. Otherwise, serve plain or with additional cumin and olive oil drizzled on top.
Nutrient | Per Slice (about 150 g) |
Calories | 200 kcal |
Protein | 7 g |
Fat | 8 g |
Carbohydrates | 25 g |
Allergens: Contains chickpeas; may contain egg if used. Naturally gluten-free and vegetarian.
Q: What is karantika (garantita)?
A: Karantika (garantita) is an Algerian chickpea flour flan, similar to the Spanish calentita. It bakes up like a dense, savory custard made from chickpea batter. It’s traditionally served in wedges, often tucked into bread with hot sauce.
Q: Why is karantika considered street food?
A: Its simplicity and cost-effectiveness made it popular with street vendors and students. A single round feeds many, and slices in a baguette make a quick, hearty snack. Even today, you’ll find it sold by the slice in markets across Algeria.
Q: Is karantika gluten-free?
A: Yes. The basic recipe uses only chickpea flour, water, oil and spices. No wheat is needed. (Always check any added ingredients, but traditional karantita is naturally gluten-free.)
Q: Can I prepare karantika ahead of time?
A: Absolutely. You can bake it and keep it warm, or make it in the morning and gently reheat later. It firms up upon cooling, so warm it again in the oven or toaster oven to soften before eating.
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