Mediterranean Diet Vegetarian - Easy Karantika Chickpea Bake

Looking for an incredibly easy, super healthy, and utterly delicious meal that fits right into your mediterranean diet vegetarian lifestyle? You've found it! This Algerian Chickpea & Egg Bake, inspired by the North African street food "Karantika," is a game-changer. It’s naturally gluten-free, packed with plant protein, and ridiculously simple to whip up. Forget complicated recipes – this one-pan wonder is perfect for quick weeknight dinners, meal-prepped lunches, or even a savory brunch. Get ready to enjoy a nourishing dish that’s both authentic-inspired and perfectly tailored for your healthy eating goals.

Ingredients

• 1 cup (120g) chickpea flour (also known as gram flour)
• 1 ½ cups (360ml) water or vegetable broth
• ¼ cup (60ml) olive oil, plus extra for greasing the pan
• 2 large eggs, whisked (for the batter)
• 4-6 large eggs (for topping, depending on desired servings)
• 1 teaspoon fine sea salt
• 1 teaspoon ground cumin
• ½ teaspoon sweet or smoked paprika
• ¼ teaspoon black pepper
• 1 clove garlic, minced (optional, but recommended)
• ¼ small onion, finely minced (optional, but recommended)
• 1 tablespoon fresh lemon juice
• ¼ cup fresh parsley or cilantro, chopped, for garnish
• For serving (optional): Harissa or mild chili sauce, simple side salad (like tomato-cucumber), gluten-free bread or lettuce wraps.

Directions

1. Preheat and Prep the PanPreheat your oven to 375°F (190°C). Generously grease a 9x13-inch (or similar size) oven-safe baking dish with olive oil. Don't be shy – a good layer of oil helps the gratin crisp up nicely and prevents sticking.
2. Make the Chickpea Flour BatterIn a medium mixing bowl, whisk together the chickpea flour, salt, cumin, paprika, and black pepper. Slowly pour in the water or broth, whisking continuously to ensure there are no lumps. You’re aiming for a consistency similar to a thin pancake batter. Whisk in the ¼ cup of olive oil and the 2 whisked eggs. If using, fold in the minced garlic and onion. Let the batter rest for 5-10 minutes; this short rest allows the chickpea flour to hydrate, leading to a smoother, creamier bake.
3. Bake the BasePour the chickpea batter into your prepared baking dish and smooth the top with a spatula. Bake for 20-25 minutes, or until the edges are set and just beginning to turn golden, and the center is mostly firm but still has a slight jiggle. It shouldn't be completely liquid in the middle.
4. Add the Eggs on TopCarefully remove the pan from the oven. You can keep the oven at 375°F (190°C). Gently crack your 4-6 topping eggs directly onto the hot chickpea base, spacing them evenly across the surface. If you prefer a more uniform egg layer, you could lightly beat these eggs and pour them over, but whole eggs are classic. Sprinkle a little extra cumin or paprika over the eggs, or add small dollops of harissa around them for a touch of heat.
5. Final BakeReturn the pan to the oven and bake for another 8-15 minutes.
   1. For soft, jammy yolks: Bake for 8-10 minutes, until the whites are opaque and set, but the yolks are still slightly wobbly.
   2. For fully set yolks: Bake for 12-15 minutes, until the yolks are firm.
6. Ensure there's no obvious liquid batter around the edges of the gratin.
7. Rest, Slice and ServeLet the gratin rest in the pan for 5-10 minutes before slicing. This allows it to firm up, making for cleaner cuts. Sprinkle with fresh chopped parsley or cilantro and a squeeze of fresh lemon juice for brightness. Serve hot or warm, with a side of harissa or chili sauce for dipping, a simple crisp salad, or even tucked into gluten-free bread or lettuce wraps for a satisfying sandwich experience.