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

Name: Kalinti (Crispy North African Chickpea Flour Pie) With Herb Salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: ⅓ cup (80 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for greasing pan; 2 cups finely milled chickpea flour (about 9 ounces; 250 g) (see notes); 4 cups (960 ml) cold water; 2 ¾ teaspoons (about 9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight; ½ teaspoon garlic powder, optional; 1 large egg; 2 tablespoons (30 ml) extra-virgin olive oil; 1 1/2 teaspoons (7 1/2 ml) fresh lemon juice (from 1 lemon); Flaky sea salt (such as Maldon), to taste; Freshly ground black pepper, to taste; 2 1/2 ounces (about 2 1/2 cups) arugula or a mix of arugula and baby spinach; 1/4 cup (about 5 g) flat-leaf parsley leaves and tender stems, roughly chopped; 2 scallions, thinly sliced; Crusty bread, such as baguette; Ground cumin; Sweet paprika or cayenne; Harissa, optional

Learn how to make kalinti, a classic North African chickpea pie with a crisp top and custardy center, traditionally enjoyed as street food. Serve it with a simple salad and warm bread for a complete, satisfying meal.

Prep10 min
Cook50 min
Servings8

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

Ingredients

8 servings

⅓ cup (80 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for greasing pan
2 cups finely milled chickpea flour (about 9 ounces; 250 g) (see notes)
4 cups (960 ml) cold water
2 ¾ teaspoons (about 9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight
½ teaspoon garlic powder, optional
1 large egg
2 tablespoons (30 ml) extra-virgin olive oil
1 1/2 teaspoons (7 1/2 ml) fresh lemon juice (from 1 lemon)
Flaky sea salt (such as Maldon), to taste
Freshly ground black pepper, to taste
2 1/2 ounces (about 2 1/2 cups) arugula or a mix of arugula and baby spinach
1/4 cup (about 5 g) flat-leaf parsley leaves and tender stems, roughly chopped
2 scallions, thinly sliced
Crusty bread, such as baguette
Ground cumin
Sweet paprika or cayenne
Harissa, optional

Instructions

For the Chickpea Flour Pie: Adjust oven rack to middle position. Add 1 tablespoon oil to a 9- x 13-inch metal baking pan. Place pan on the oven rack, and preheat oven to 450°F (230°C). Line a rimmed baking sheet with a wire rack and set aside.
While baking pan heats, whisk chickpea flour, cold water, salt, and garlic powder, if using, until smooth and no lumps remain, 2 to 3 minutes. Add egg and remaining 1/3 cup (80 ml) olive oil and whisk until fully combined.
Once baking pan is out of the oven, whisk batter briefly to recombine and pour batter into hot pan (the oil will bubble up around the edges and rise to the surface).
Transfer baking sheet with pan to oven and bake until top is deeply golden and crisp, the center is softly set and custard-like, and a toothpick inserted near the edge comes out clean while one inserted in the center has a thin, custardy film, 40 to 45 minutes. Allow kalinti to cool until custard settles, about 5 minutes.
For the Salad: While kalinti cools, in a large bowl, add olive oil, lemon juice, salt, and pepper and whisk until combined. Add arugula, parsley, and scallions, and gently toss to coat.
For Serving: Top kalinti with cumin and paprika (or cayenne). Slice into squares or rectangles. Serve warm with arugula salad, bread, and harissa on the side. Alternatively, spread a thin layer of harissa on bottom side of bread, tuck slices of kalinti and spoonfuls of salad into bread for a sandwich-style version.

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