Harissa paste in jar

Harissa

Name: Harissa
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 450g/1lb
Cuisine: Moroccan
Ingredients: 5 tsp each coriander, cumin and fennel seeds; 22 garlic cloves; 1 red onion roughly chopped; 20 red chillies deseeded and roughly chopped; 1 large red pepper roughly chopped; 100ml olive oil

John Torode

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Makes 450g/1lb

Easy

Prep: 25 mins

Cook: 10 mins

A star rating of 3.6 out of 5.13 ratingsRate

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Make a batch of our homemade harissa. This thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!

Freezable

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Ingredients

Nutrition

Units:

MetricUS

5 tsp each coriander, cumin and fennel seeds
22 garlic cloves
1 red onion

roughly chopped
20 red chillies

deseeded and roughly chopped
1 large red pepper

roughly chopped
100ml olive oil

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Nutrition: per tbsp

kcal22
fat2g
saturates0g
carbs1g
sugars1g
fibre0g
protein1g
salt0.2g

low

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

Recipe from Good Food magazine, March 2012

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A star rating of 3.6 out of 5.13 ratings

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