A soft, savoury chickpea bake with cumin and a golden surface.
Also spelled karantika, this chickpea-flour dish is soft enough to spoon into bread. This version contains eggs and milk; it should set gently rather than bake into a dry cake.
- Prep
- 15 minutes
- Cook
- 1 hour 15 minutes
- Rest
- 10 minutes
- Total
- 1 hour 40 minutes
- Serves
- 8 side
- Difficulty
- Easy
The recipe
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Before you start
Whisk a smooth, thin batter, pour into an oiled baking dish and bake until the edges are set and the centre has only a gentle wobble. Rest before portioning.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- 22 × 33 cm metal baking dish paid link
- Whisk paid link
- Mixing bowl paid link
- Food thermometer paid link
Method
Heat the oven to 180°C conventional (160°C fan). Oil a metal baking dish about 22 × 33 cm with the extra 5 ml oil.
Whisk the chickpea flour with about 300 ml of the water to make a smooth paste. Whisk in the remaining water, milk, eggs, 50 ml oil, salt, cumin and pepper. Break up any lumps.
Pour into the prepared dish. Bake for 60–75 minutes until golden on top, with firm edges and a softly set centre. If the centre still sloshes, continue baking and check again. For the egg-containing mixture, verify at least 71°C in the centre.
Leave for 10 minutes. Spoon or cut into portions and dust lightly with cumin. Serve with the optional bread and harissa.
Chef’s notes
The raw batter is much thinner than cake batter. Do not add more flour merely to thicken it. The dish should stay creamy inside, but it should not contain liquid raw batter.
Tips and variations
Water can replace the milk for a dairy-free variation, while the eggs remain. This is not a vegan recipe. The optional baguette changes the allergen profile.
Serve with
Serve warm as a snack or in a baguette. Add salad for a light meal.
Storage
Refrigerate within 2 hours, or 1 hour above 32°C, at 4°C or below. Use within 2 days. Reheat portions to 74°C.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on portion size and ingredients used.
Allergens
Contains egg and milk. Optional baguette contains wheat/gluten. Chickpea flour is naturally gluten-free, but check for cross-contact if required; harissa ingredients vary.
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Questions
Why is the middle soft? Garantita is a savoury flan, so a creamy middle is expected after it has set safely.
Can I use canned chickpeas? They are not a direct replacement for the flour in this batter.
Sources and recipe context
This is an editorial adaptation informed by the sources below. Quantities and timings are written for this version; Sixto Carreon has confirmed kitchen testing of all ten recipes in this batch.
Soulef, Amour de Cuisine: garantita / karantika
The featured image is adapted from a licensed photograph with an AI-assisted champagne background. It is a serving example, not a Sixto kitchen-test photograph. Baguette in the photograph is an optional accompaniment. Photographer, licence and edit details appear in Editorial Standards.
