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Tomato & chilli harissa

Tomato & chilli harissa

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per tbsp
HighlightNutrientUnit
kcal34
fat3g
saturates1g
carbs1g
sugars1g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 1 tsp each caraway and coriander seed
  • ½ tsp cumin seeds
  • 100ml olive oil , plus a little extra
  • 4 garlic cloves , peeled but kept whole
  • 1 tsp smoked paprika
  • 500g tomato , deseeded and chopped
  • 3 red chillies , deseeded (use more chillies and leave the seeds in if you like it very fiery)
  • 1 tsp rosewater (optional)

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2012

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