Although I travelled to Gibraltar, I did not get to try calentita there. Most of the food I had was either British or Spanish. In fact, it was difficult to find a recipe that was typical and unique to Gibraltar. However, this recipe for calentita comes from a mixture of recipes online, all of which named this as a typical dish from Gibraltar.
The calentita itself is plain and reminded me of an omelette, but it was quite filling due to the chickpea flour. It went well with the grilled tomatoes, which I cooked in the air fryer. This could be a starter or a side dish. Next time, I think I would make only half the recipe for calentita, and pour it thinner so it gets crispy.
200g chickpea flour
750 ml water
40 ml olive oil
Salt and pepper to taste
20g grated parmesan cheese, optional
Pinch ground cumin, optional
Grilled cherry tomatoes
Pre-heat the oven to 180C
First, mix the chickpea flour, water and oil until smooth. Next, add salt and pepper to taste. Then mix in the parmesan cheese and/or cumin. Then place the mixture into a 9×12 inch baking dish. Bake for 40-45 minutes, until lightly browned and firm to the touch. Remove from the oven and let cool for 10 minutes.
Finally, serve warm either with grilled cherry tomatoes, or as a side to soup or stew.
Note: for grilling the cherry tomatoes, I cooked them in the air fryer at 200C for 10 minutes.
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