Peculiarity: by default gluten free for those who care.
Note that this recipe is a take on the traditional Algerian Garantita. For the sake of making it one's own, vegetables or mushrooms are in this recipe, if you want the traditional version, either ignore those or use another recipe :).
Ingredients:
500 gram Chickpea flour
250 ml Olive Oil
400 ml Water or Soy milk if you want more protein
2 tsp Salt
2 tsp black pepper
3 tsp Cumin
1tsp turmeric (optional)
1 zucchini sliced in half circles (optional and not traditional)
200 grams of slices mushrooms (optional and not traditional)
Method:
Mix all the dry ingredients together, you may want to sift the chickpea flour if so avoid lumps.
Slowly pour the olive oil and start mixing the ingredients and then start pouring the water/Milk 100 ml at a time.
The result should be yellow liquid that's not lumpy and not too thick in consistency. If it's too thick add more water so that it has the consistency of milk rather than a thick smoothie or shake.
Let it sit for 15min in your mixing bowl
Prep your cooking tart or quiche pan (23-25 cm diameter) or a square/rectangular one if you want by adding baking paper to cover the whole surface and assume at least 2-3cm depth.
Pour your mixture in your pan.
Optional step below
Grab your sliced zucchini or mushrooms or both and dunk them in your garantita. This is what adds the +/- of the recipe, some will love it, some will cry for blasphemy.
Cooking:
Pre-heat your oven at 180 degrees Celsius.
Bake for 30-40 minutes, using a skewer to check that the garantita isn't still well.
Note: some prefer their garantita not fully baked, i.e., still sort of wet. For the purposes of this recipe or of this is your first time making it, let's assume that the skewer is fully dry when your try to see if your garantita is ready.
serve: When done, slice it like a pizza or however you want and it is as is ot with a nice bread and some Harissa.
