This quiche-y chickpea dish is known as Karane in Morocco and mostly popular in the northern regions.
1 cup chickpea flour
1 ½ teaspoons sea salt
½ teaspoon garlic powder
1 ¾ cups water
2 large eggs
2 tablespoons olive oil
1 ½ teaspoons hot sauce —I used Sriracha
Ground cumin and chili powder, for serving
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the chickpea flour, salt and garlic powder. Add the rest of the ingredients, whisking energetically until you obtain a very smooth, soupy batter.
Transfer the batter to an 8×8-inch pan. Bake 30 to 35 minutes until the flan is set. It is OK if the surface feels a bit soft and mushy; that’s how it’s supposed to be.
Sprinkle generously with ground cumin and chili powder. Serve immediately.
Serves 4 to 6