Chermoula-Spiced Karantita & Pomegranate Salad
Preparation time
Cooking time
Total time
A North African take on the chickpea flour pancake! This karantita is spiced, full of flavour and simple to make. A healthy brunch recipe ready in under 30 minutes.
Recipe type: Breakfast & Brunch
Cuisine: 30 minutes or less, Vegan, Gluten Free
Serves: 4
  • For the chermoula:
  • 6 cloves garlic
  • 1 red chilli (or 1 tsp cayenne pepper)
  • Juice of 1 lemon (organic, if possible)
  • 5 stems & leaves fresh coriander
  • 5 stems & leaves fresh parsley
  • 1.5 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp (heaped) ground cumin
  • Pinch of good salt (such as rock or Himalayan pink)
  • For the karantita:
  • 1 echalion shallot (or 1 red onion)
  • 100g chickpea (gram) flour
  • 150ml water
  • 2 tsp za'atar (oregano will also work)
  • For the pomegranate salad:
  • 2 carrots
  • 1 pomegranate
  • 5 stems & leaves fresh coriander, finely chopped
  • Squeeze of lemon juice
  • Black pepper
  • Optional:
  • Rainbow chard
  • Black sesame seeds
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Begin by making the chermoula. Place all the ingredients in a food processor and pulse until combined. It doesn't need to be a smooth paste, some leaves and pieces of garlic are fine.
  3. To make the karantita, combine the chickpea flour and water in a bowl, whisking with a fork until you have a silky batter with no lumps. Stir in the chermoula and mix well.
  4. Finely slice the shallot and stir this in too.
  5. Pour the karantita batter into a non-stick baking pan (or one lined with parchment). I used a 9" square pan for this recipe.
  6. Sprinkle the za'atar over the top and place on the top oven shelf. Cook for 15 minutes.
  7. While the karantita is cooking, grate the carrots into a bowl and stir in the pomegranate arils, coriander, lemon juice and pepper.
  8. If you are serving chard, wilt this gently in a large pan on the hob.
  9. To serve, cut the karantita into slices and sprinkle with black sesame seeds.
If you don't have a food processor, make the chermoula using a pestle and mortar.
Recipe by The Whole Ingredient at