Harissa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 450g/1lb
Skip to ingredients
- 5 tsp each coriander, cumin and fennel seeds
- 22 garlic cloves
- 1 red onionroughly chopped
- 20 red chilliesdeseeded and roughly chopped
- 1 large red pepperroughly chopped
- 100ml olive oil
Nutrition: per tbsp
- kcal22
- fat2g
- saturates0g
- carbs1g
- sugars1g
- fibre0g
- protein1g
- salt0.2glow
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
