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
    Cook:15 mins
  • Easy

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)


  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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