Calentina is a traditional Gibraltarian recipe for a classic snack made from a chickpea flour batter that's oven baked until lightly crisped. The full recipe is presented here and I hope you enjoy this classic Gibraltarian version of: Calentina.
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This is a classic example of Gibraltaraian street food. In the home it's served as a starter or an accompaniment to other dishes. It's also easy to make. Note that the chickpea four absorbs a lot of water, so don't be tempted to play with the ingredient ratios.
Ingredients:
250g ChiCkpea Flour (gram flour)
850ml Water
50ml olive oil
Salt and freshly-ground black pepper, to taste
Method:
In a bowl whisk together the chickpea flour and water until you have a smooth batter then season liberally with salt and black pepper. Cover and leave overnight or allow to settle for at least 2–3 hours before cooking.
Pre-heat your to 225°C.
Take your oven-proof dish and pour in enough oil to cover its base. (You want a large dish as the calentina is always best when its thin.)
Place your dish in the oven to heat up the oil. Once the oil is hot, carefully, using a brush, spread the oil along all the sides of your dish.
Stir the chickpea mixture and pour immediately into your dish.
Return to the oven and bake for an hour, until the calentina is cooked through and slightly crispy.
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