Tomato & chilli harissa

Tomato & chilli harissa

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Prep: 15 mins Cook: 15 mins

Easy

Makes 1 x 350g jar
Turn an abundance of veg into this Middle Eastern spice paste to use in marinades, Moroccan tagines, dips and soups

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per tbsp

  • kcal34
  • fat3g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1 tsp each caraway and coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ½ tsp cumin seeds
  • 100ml olive oil, plus a little extra

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic clove, peeled but kept whole
  • 1 tsp smoked paprika
  • 500g tomato, deseeded and chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 red chilli, deseeded (use more chillies and leave the seeds in if you like it very fiery)
  • 1 tsp rosewater (optional)

Method

  1. Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.

  2. Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender – this will take about 15 mins.

  3. Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.

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Comments (1)

evil_angelwings's picture

Just made this, smells amazing! I halved the oil and used tinned toms, can't wait to use this on a tagine later.

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