Tomato & chilli harissa
Turn an abundance of veg into this Middle Eastern spice paste to use in marinades, Moroccan tagines, dips and soups
- Prep:15 mins
Nutrition per serving
- kcal 34
- fat 3g
- saturates 1g
- carbs 1g
- sugars 1g
- fibre 0g
- protein 0g
- salt 0g
- 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 tomatoes, 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)
Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
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.
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.