Kalinti (Crispy North African Chickpea Flour Pie) With Herb Salad

Ingredients

For 8 servings

• •0.3333333333333333 tasse (80 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for greasing pan
• •2 tasse finely milled chickpea flour (about 9 ounces; 250 g) (see notes)
• •4 tasse (960 ml) cold water
• •2.75 c. à café (about 9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight
• •0.5 c. à café garlic powder, optional
• •1 large egg
• •2 c. à soupe (30 ml) extra-virgin olive oil
• •1 1/2 teaspoons (7 1/2 ml) fresh lemon juice (from 1 lemon)
• •Flaky sea salt (such as Maldon), to taste
• •Freshly ground black pepper, to taste
• •2 1/2 ounces (about 2 1/2 cups) arugula or a mix of arugula and baby spinach
• •1 /4 cup (about 5 g) flat-leaf parsley leaves and tender stems, roughly chopped
• •2 scallions, thinly sliced
• •Crusty bread, such as baguette
• •Ground cumin
• •Sweet paprika or cayenne
• •Harissa, optional

Method

1. 1.For the Chickpea Flour Pie: Adjust oven rack to middle position. Add 1 tablespoon oil to a 9- x 13-inch metal baking pan. Place pan on the oven rack, and preheat oven to 450°F (230°C). Line a rimmed baking sheet with a wire rack and set aside.
2. 2.While baking pan heats, whisk chickpea flour, cold water, salt, and garlic powder, if using, until smooth and no lumps remain, 2 to 3 minutes. Add egg and remaining 1/3 cup (80 ml) olive oil and whisk until fully combined.
3. 3.Once baking pan is out of the oven, whisk batter briefly to recombine and pour batter into hot pan (the oil will bubble up around the edges and rise to the surface).
4. 4.Transfer baking sheet with pan to oven and bake until top is deeply golden and crisp, the center is softly set and custard-like, and a toothpick inserted near the edge comes out clean while one inserted in the center has a thin, custardy film, 40 to 45 minutes. Allow kalinti to cool until custard settles, about 5 minutes.
5. 5.For the Salad: While kalinti cools, in a large bowl, add olive oil, lemon juice, salt, and pepper and whisk until combined. Add arugula, parsley, and scallions, and gently toss to coat.
6. 6.For Serving: Top kalinti with cumin and paprika (or cayenne). Slice into squares or rectangles. Serve warm with arugula salad, bread, and harissa on the side. Alternatively, spread a thin layer of harissa on bottom side of bread, tuck slices of kalinti and spoonfuls of salad into bread for a sandwich-style version.