Are you in the mood to try something a little different for a weekend breakfast that’s big on flavor and minimal on effort? If so, this Chermoula-Spiced Karantita is just the ticket. And what could be better to accompany the spices of North Africa than a bright and zesty pomegranate salad? This is a dish of late-morning Mediterranean sunshine and sea — full of enticing, warm, and satisfying flavors.
Chermoula-Spiced Karantita and Pomegranate Salad [Vegan]
- 6 cloves garlic
- 1 red chilli (or 1 tsp cayenne pepper)
- Juice of 1 lemon (organic, if possible)
- 5 stems & leaves fresh coriander
- 5 stems & leaves fresh parsley
- 1.5 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp (heaped) ground cumin
- Pinch of good salt (such as rock or Himalayan pink)
- 1 echalion shallot (or 1 red onion)
- 3.5 ounces chickpea (gram) flour
- 5 ounces water
- 2 tsp za'atar (oregano will also work)
- 2 carrots
- 1 pomegranate
- 5 stems & leaves fresh coriander, finely chopped
- Squeeze of lemon juice
- Black pepper
- Rainbow chard
- Black sesame seeds
- Heat the oven to 350°F.
- Begin by making the chermoula. Place all the ingredients in a food processor and pulse until combined. It doesn't need to be a smooth paste, some leaves and pieces of garlic are fine.
- To make the karantita, combine the chickpea flour and water in a bowl, whisking with a fork until you have a silky batter with no lumps. Stir in the chermoula and mix well.
- Finely slice the shallot and stir this in too.
- Pour the karantita batter into a non-stick baking pan (or one lined with parchment). I used a 9" square pan for this recipe.
- Sprinkle the za'atar over the top and place on the top oven shelf. Cook for 15 minutes.
- While the karantita is cooking, grate the carrots into a bowl and stir in the pomegranate arils, coriander, lemon juice and pepper.
- If you are serving chard, wilt this gently in a large pan on the hob.
- To serve, cut the karantita into slices and sprinkle with black sesame seeds.
If you don't have a food processor, make the chermoula using a pestle and mortar.