Garantita

Preheat the oven to 200°C (390°F). Oil a deep baking dish generously with olive oil and place it in the oven to preheat for 5 minutes.

In a large bowl, whisk the chickpea flour with water until completely smooth and free of lumps. The batter should be thicker than karantika batter, more like a thick porridge consistency.

Add the beaten eggs, olive oil, cumin, caraway, salt, and pepper. Whisk vigorously for 2 minutes until the batter is uniform and all spices are evenly distributed throughout.

Carefully remove the hot baking dish from the oven. Pour the batter into the sizzling dish. The edges should begin to set immediately, creating a crispy outer layer.

Bake for 40-45 minutes until the top is deeply golden and firm to the touch. The center should be set and dense, not custardy like karantika. A knife inserted in the center should come out clean.

Let cool in the dish for 10 minutes before cutting into thick wedges or large squares. The texture should be dense and cake-like, holding its shape firmly when picked up.

Serve warm with a generous dusting of ground cumin and a smear of harissa on each piece. The combination of the earthy chickpea cake with the fiery harissa is classic Constantine street food.