What is karantita made from in this recipe?

Karantita in this recipe is a savory bake made primarily from chickpea (gram) flour and water, infused with chermoula and finely sliced shallots.

Can I adjust the spice level of the chermoula?

Yes, you can adjust the heat in the chermoula by using 1 red chili for a fresh kick or 1 teaspoon of cayenne pepper for a more consistent spice, depending on your preference.

What can I use if I don't have za'atar for the karantita?

If za'atar is unavailable, the recipe suggests using oregano as a suitable substitute to sprinkle over the karantita before baking.

How should I serve the Chermoula-Spiced Karantita?

The karantita should be cut into slices after baking and served with the fresh pomegranate and carrot salad, optionally garnished with black sesame seeds and wilted rainbow chard.

Can I prepare any part of this recipe ahead of time?

The chermoula can be made in advance and stored, and the pomegranate salad ingredients can be prepped, but the karantita is best baked and served fresh.

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Chermoula-Spiced Karantita and Pomegranate Salad
[Vegan]

LH By: Laura Hemmington

Author Bio

Delicious, yet simple whole foods recipes that will make you feel like a pro chef. Laura Hemmington writes... Read More

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Slices of golden-brown, chermoula-spiced karantita topped with a vibrant red pomegranate and grated carrot salad, garnished with fresh coriander and black sesame seeds, served on a plate.

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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... Read More

Ingredients You Need for Chermoula-Spiced Karantita and Pomegranate Salad [Vegan]

For the chermoula:

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)

For the karantita:

1 echalion shallot (or 1 red onion)
3.5 ounces chickpea (gram) flour
5 ounces water
2 tsp za'atar (oregano will also work)

For the pomegranate salad:

2 carrots
1 pomegranate
5 stems & leaves fresh coriander, finely chopped
Squeeze of lemon juice
Black pepper

Optional:

Rainbow chard
Black sesame seeds

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How to Prepare Chermoula-Spiced Karantita and Pomegranate Salad [Vegan]

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.