Harissa

Harissa

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 10 mins

Skill level

Moderately easy

Servings

Makes 450g/1lb

John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per tbsp

kcalories
22
protein
1g
carbs
1g
fat
2g
saturates
0g
fibre
0g
sugar
1g
salt
0.2g

Ingredients

  • 5 tbsp each coriander, cumin and fennel seeds
  • 22 garlic cloves
  • 1 red onion, roughly chopped
  • 20 red chillies, deseeded and roughly chopped
  • 1 large red pepper, roughly chopped
  • 100ml olive oil

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Method

  1. Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Tip spice mix into a blender and grind to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste.
  2. Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months

Recipe from Good Food magazine, March 2012

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Comments

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johndeturl's picture
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Have yey to make it

conradwz's picture
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Absolutely spectacular!!! Fiery hot, just as it should be.

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