Chickpea Calentica is the garbanzo bean or chickpea flour version of cornmeal polenta. It is such a wonderful, nutritious, protein-filled go-to simple “base” to use with any topping you’d like! Originally, Calentica was one of those street food sold in the streets in my family’s hometown of Oran, in Algeria. It was cheap, easy to make and could feed and delight a hungry family.
So, here we are, cooped up with the corona virus and it occurred to me I hadn’t posted this recipe only because the photo (and video clip below) that I had taken of my Calentica was with a variation on the plain form that I give you in this recipe, but it’s time now to share and this will have to do! That’s all you need! I serve this topped with grilled veggies or a wonderful marinara sauce with TVP and BOUM, you have yourself a full meal for the whole family!
Chickpea Calentica
Chickpea Calentica is the garbanzo bean or chickpea flour version of cornmeal polenta.It is such a wonderful, nutritious, protein-filled go-to simple “base” to use with any topping you’d like!
Ingredients
- 3 cups chickpea flour
- 5 cups water
- 1/3 cup extra virgin Olive Oil
- 1 tsp salt
- 1 tsp cumin optional
Instructions
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Preheat the over 375
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Put all the ingredients in a bowl and stir until creamy.
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Place the creamy mixture in a 8 by 12 baking pan, lightly oiled
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Bake for 40 minutes until slightly firm to the touch.
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Cool and cut into squares
I read that you can top calentica with harissa.
I see there are 2 different harissa’s.
One wet and one dry. Which one do I put on the calentica and do I want to?
Just wanted to say thank you for posting such a tasty and easy to prepare recipe. My family and I tried this for the first time yesterday and it was a real hit. I really like having found a food comparable to corn polenta, a favorite food of mine that I’ve had to give up in recent years. This is such a versatile dish because as mentioned you can dress it up in so many different ways. I made the plain version so far, but I am excited about all the variations I can make in future.
Just made this again after taking a break for awhile. It is so delicious! A great meal for people in a hurry. We have been moving and we have been eating this a lot. I can make it ahead of time and top it with whatever and have a filling meal for everyone. And everyone get’s a chance to customize.
Thank you so much.
Yay!!! Bianca that’s so wonderful to hear!!
Can you use Garbanzo Fava Flour and canola oil instead of olive oil?
I am having trouble finding garbanzo only flour
Absolutely!
Thank you. I am going plant based. I can’t wait to make this recipe.
Happy New Year!
Lisa
Pacifica, CA
Hello Catherine,
Calentica is indeed a very popular street food not only in Oran, where your husband grew up, but also in Algiers, Algeria’s capital city. It s believed that calentica originates from Spain. As Oran, due to its proximity with Spain, was populated mostly by settlers of spanish origin, it’s no wonder that calentica became closely associared with Oran.
Growing up in Algiers in the sixties, I used to always buy a slice ot two from the street vendor whose cart was a fixture at the entrance of my primary school. He would have several trays of calentica stacked on his stroller-like cart, each tray covered with a thick plastic to keep them warm. He would use his knife to serve you a slice on a piece of white paper. The size of the slice was determined by the price – starting at one cent.
Calentica was also a popular food staple at various patisseries who usually sold it in the form of squares and not slices. Calentica was to be eaten preferably warm, not cold.
Another option was to buy it in the form of a sandwich. In this case, the calentica was served (always piping hot) in a half baguette and generously sprinkled with cumin and olive oil and splaterred with harissa. One of the most famous and popular such places was a patisserie known as Madame Ferrat, a pastry shop owned by a family from Spain, and located in Belcourt, a popular neighborhood of Algiers known to have been the birthplace of Albert Camus whose own mother was of spanich origin.
Madame Ferrat, as it was known, was always crammed with people, especially at lunch time and late afternoon. Mme Ferrat operated until the late seventies but I have no ideae if it’s still there.
Today, calentica is still sold in Algiers but is not as popular as it was in the sixties. Globalization – and amercanization – has swept off local specificties, and burgers, american style pizza, cupcakes and donuts,, shawarma have shoved aside these popular foods .
Hi Abdenor,
Catherine has read your comment and loves it! She will reply as soon as she is back from vacation, where there is no wifi nor laptops. As for myself, I am dying to try the “Calentica Baguette!” Thank you so much for your engagement, Donna S.
Dear Abdneor!
I loved your comment and story about Calentica! I loved to hear how calentica was still popular in the sixties! My dad remembered it as a kid growing up, so we are talking in the late 1920s, and just like you described, from a stroller cart outside his school, it came in a slice on a piece of paper, still hot! I love your story of Madame Ferrat–oh my goodness calentica on a fresh baguette with cumin, olive oil and harissa…HEAVENLY!! How sad to have it pushed aside by American junk food. It was a treasure and I love to at least bring it back to my family kitchen!
That sounds delicious, and I can’t wait to try it – but can I used tinned chickpeas in this recipe, and if so, how? I have a lot of tins in my cupboard and would like to use them first. Thank you so muchAngle
Hi Angie! Thank you for your sweet comment and welcome to Cuisinicity! I have never tried to make calentica with canned chickpeas and I am not sure how it would come out, because the chickpea flour is made from raw chickpeas and the consistency is so different. However, if you have canned chickpeas you’d like to use, I have so many other recipes you can try! https://cuisinicity.com/mediterranean-couscous-salad/ https://cuisinicity.com/coriander-eggplant-and-chickpea/ https://cuisinicity.com/moroccan-lentil-and-chickpea-soup/ https://cuisinicity.com/moroccan-tagine-vegan/
I hope this is helpful!! 🙂
very many thanks for your quick response and for the recipes which I shall certainly try.
What a great recipe ,I can’t wait to make it, rhank you –
But do you have a recipe for Calentica made with tinned chickpeas? I have several tins in my cupboard and would like to use them first, if that’s possible
Lovely recipe, thank you – but can I make Calentica with tinned chick peas and if so, how?
I’m very interested in making this dish. What is your kicked up version you referred to in your introductory remarks?
Hi Ginger,
In the video, Catherine uses fresh thyme and delicious thick-sliced tomatoes to kick up the Calentica. You can also add grilled veggies (https://cuisinicity.com/grilled-veggies/) and/or a nice marinara sauce (https://cuisinicity.com/tvp-veggie-meat-sauce-vegan/). Enjoy!
Thanks so much Donna! I’ll watch the video. Katherine is so creative in the kitchen!
Isn’t she, Ginger? I absolutely adore her recipes. Have you tried this yummy recipe? It’s Simply Cinnamon Apples, and lives up to its name – soooo simple! I make them all the time: https://cuisinicity.com/simply-cinnamon-applesauce/
No I haven’t but will soon! Thanks for the suggestion.
How come you never show the finished product. I love watching your videos and am so excited to begin trying your recipes. ….but after each one I wait to see the finished product. 🙁
Dear Judy,
That’s because I don’t know how to edit my videos and I do the filming all by myself, so what you see is in real time and the finished product is the picture that i take and show on my website. All very real and hands on, just to share what it looks like in a real kitchen!
Hello Catherine, I know your mother-in-law Susan, through my late sister in law Nancy Cappello, whom your husband also knew through her work for her organization, Are You Dense. I am friends on FB with Susan and l see your husband on CNN. I have been praying for him and was happy to hear he is recovering. Susan was replying to a FB post today complimenting your work and posted your website. As I love polenta I’m thrilled to find this recipe for Calentica. Glad I found this resource! Be Well! Sheree
Oh my goodness, Sheree, it’s so special to hear from you! I loved and admired Nancy so much and she left us way too soon. Please don’t hesitate to ask me questions, any time. I will be honored! You are going to love this simple, nutritious recipe! It’s such a lovely side dish that adds fiber and protein to nay grilled veggies or your favorite marinara sauce! Enjoy and bon appétit!!