Karantika

Ingredients

• 250 g chickpea flour
• 1 litre water
• 100 ml olive oil, plus extra for the tin
• 2 tsp salt
• 1/2 tsp ground cumin, plus extra to serve
• 2 eggs
• Harissa, to serve
• 1 baguette, to serve

Before you cook

• Heat the oven to 200C fan.
• Oil a 30 cm by 20 cm baking tin, or a similar shallow metal dish.
• Beat the eggs in a small bowl until smooth.

Steps

1. Put the chickpea flour into a large bowl and pour in about a third of the water.
2. Whisk hard until you have a completely smooth, lump-free paste.
3. Whisk in the rest of the water, the olive oil, the salt and the cumin.
4. Leave the batter to rest for 20 minutes so the flour hydrates fully.
5. Whisk the batter again and pour it into the oiled tin, where it will look alarmingly thin, which is correct.
6. Slide the tin into the oven and bake for 30 minutes.
7. Take the tin out; the surface should be set but still trembling underneath.
8. Pour the beaten eggs over the top and tilt the tin so they spread right to the edges.
9. Return the tin to the oven for 15 minutes, until the top is deep golden and puffed at the sides.
10. Rest the karantika in the tin for 10 minutes so it firms up enough to cut.
11. Cut it into thick squares with a knife dipped in hot water.
12. Split the baguette, lay two squares inside, spread with harissa and dust heavily with cumin.