Kaliente
A type of chickpea flatbread that you can serve on crusty bread. In this dish you can see the Spanish influence on Moroccan cuisine.
Prep time20 min
Cook time20 min
Servings8
Ingredients
- 4 tbsp olive oil
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 500 ml water
- 200 g chickpea flour
- 1 tsp salt
- Cilantro chutney, for serving
Instructions
- Heat 2 tbsp olive oil in a frying pan.
- Briefly toast the cumin and fennel seeds.
- Mix the chickpea flour with water and salt.
- Add the toasted seeds.
- Let rest for 30 minutes.
- Grease an oven dish with the remaining oil.
- Pour the batter into the dish.
- Bake for 20 minutes at 200°C until golden brown.
- Serve with cilantro chutney.
