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!
- 3 cups chickpea flour
- 5 cups water
- ⅓ cup extra virgin Olive Oil
- 1 tsp salt
- 1 tsp cumin (optional)
- Preheat the over 375
- Put all the ingredients in a bowl and stir until creamy.
- Place the creamy mixture in a 8 by 12 baking pan, lightly oiled
- Bake for 40 minutes until slightly firm to the touch.
- Cool and cut into squares