Algerian Chickpea Flan

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A beloved street-food classic from Oran, this savory chickpea flan has a custardy, lightly springy texture and a deep golden crust. Served in squares and drizzled with harissa, olive oil, and lemon, it is Algeria's answer to farinata and panisse all in one dish.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 21 gCarbs
• 3 gFiber
• 1 gSugar
• 11 gProtein
• 420 mgSodium
• 320 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the flan

• 1 cup (110 g) chickpea flour
• 4 cups (960 ml) water
• 4 large eggs
• 1/3 cup (80 ml) extra-virgin olive oil, plus more for greasing
• 3 cloves garlic, finely grated
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For serving

• Harissa paste, to taste
• Lemon wedges
• 2 tbsp capers, rinsed
• 1/2 cup pitted black olives
• Extra-virgin olive oil, for drizzling
• 2 soft-boiled eggs, halved (optional)

Directions

1. Preheat the oven to 375°F (190°C). Generously grease an 8×8-inch (20×20 cm) baking dish with olive oil and line the bottom with parchment.
2. In a heavy saucepan, whisk the chickpea flour into the water until completely smooth with no lumps. Bring to a gentle simmer over medium heat, whisking constantly, until the mixture thickens into a loose porridge, about 6 to 8 minutes.
3. Remove from the heat and let cool for 5 minutes. Whisk in the eggs one at a time, then beat in the olive oil, garlic, cumin, paprika, salt, and pepper until the batter is glossy and pourable.
4. Pour the batter into the prepared dish and smooth the top. Bake on the middle rack for 35 to 40 minutes, until the surface is deep golden brown and the center is just set with a slight jiggle.
5. Let the flan rest at room temperature for at least 15 minutes so it firms up enough to slice cleanly. Run a knife around the edges and cut into 6 squares.
6. Lift each square onto a plate and serve warm or at room temperature, topped with a spoonful of harissa, a squeeze of lemon, capers, olives, a drizzle of olive oil, and half a soft-boiled egg if using.

Cook’s Notes

• Whisk the chickpea flour and cold water together before heating to guarantee a lump-free batter.
• Do not skip the resting time after baking; the flan firms up significantly as it cools and is difficult to slice while hot.
• For a more traditional Oran-style finish, top each square with a small mound of oil-packed tuna alongside the harissa and lemon.
• A pinch of baking soda (1/4 tsp) whisked into the batter gives an airier, more soufflé-like interior, which is common in street-vendor versions.
• Use a metal or dark-colored pan for a crispier bottom crust; glass dishes yield a softer base.

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