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
low insalt0g



  • 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

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