Karantika

Preheat the oven to 220°C (430°F). Generously oil a large baking dish or cast-iron skillet with olive oil and place it in the oven to heat while you prepare the batter.

In a large bowl, whisk the chickpea flour with water until completely smooth and free of lumps. The mixture should have the consistency of thin pancake batter that flows freely from the whisk.

Add the beaten eggs, olive oil, cumin, salt, and black pepper to the chickpea mixture. Whisk vigorously for 2 minutes until everything is thoroughly combined and the batter is uniform in color.

Carefully remove the hot baking dish from the oven. Pour the batter into the sizzling dish; it should immediately begin to set around the edges. The hot oil creates a crispy bottom layer.

Bake for 35-40 minutes until the top is set and deeply golden brown, with some darker spots. The center should be just barely set and still slightly custardy. The surface should have an appealing crackled appearance.

Remove from the oven and let cool for 5 minutes. Cut into squares or wedges directly in the baking dish. The texture should be firm enough to hold its shape but creamy and custardy in the center.

Serve hot with a generous smear of harissa paste on top of each piece. The combination of the mild, cumin-scented chickpea custard with the fiery harissa is what makes karantika irresistible.