Calentita is made from chickpea flour and olive oil. Calentita was served in Gibraltar on the streets and prepared in an oven. It has been eaten in Gibraltar for generations as a starter or a side dish. Make sure it’s thin and has plenty of salt and pepper.
Ingredients
- 250 G ChiCkpea Flour
- 850 Ml Water
- 50 Ml olive oil
- Salt
- pepper
Method
1.In a bowl, mix together the chickpea flour, water, salt and pepper. Leave overnight or allow to settle for 2 – 3 hours before cooking.
2. Preheat oven to 225°C.
3. In your oven dish pour enough oil to cover the bottom.
4. Place your dish in the oven to heat up the oil. Once the oil is hot, carefully using a brush, spread along all the sides of your dish. Stir your mixture and pour immediately into your dish.
5. Place this back in oven for an hour.
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Calentita
Ingredients
- 250 G ChiCkpea Flour
- 850 Ml Water
- 50 Ml olive oil
- Salt
- pepper
Instructions
- In a bowl, mix together the chickpea flour, water, salt and pepper. Leave overnight or allow to settle for 2 – 3 hours before cooking.
- Preheat oven to 225°C.
- In your oven dish pour enough oil to cover the bottom.
- Place your dish in the oven to heat up the oil. Once the oil is hot, carefully using a brush, spread along all the sides of your dish. Stir your mixture and pour immediately into your dish.
- Place this back in oven for an hour.
Perfect when enjoying minestra or Lentejas. But make sure it’s nice and thin
plenty of pepper!
What size dish is best for this recipe?