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Harissa

Harissa

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A star rating of 3.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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!

  • Freezable
Nutrition: per tbsp
HighlightNutrientUnit
kcal22
fat2g
saturates0g
carbs1g
sugars1g
fibre0g
protein1g
low insalt0.2g
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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

Method

  • STEP 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.

  • STEP 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

Goes well with

Recipe from Good Food magazine, March 2012

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Overall rating

A star rating of 3.5 out of 5.11 ratings
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