❄️ Freeze
Harissa Paste
Smoky North-African chilli paste for chickpeas, aubergine and stews.
300 mlBatch
3Meals
Storage: Fridge 2 weeks under oil · Freeze 3 months
❄️ Freeze in Souper Cubes: 2-Tbsp tray (30 ml) · 1 cube per meal
Batch ingredients
Makes 300 ml.
- 4 roasted red peppers4 roasted red peppers
- 6 dried chillies, soaked6 dried chillies, soaked
- 4 garlic cloves4 garlic cloves
- 2 tsp cumin2 tsp cumin
- 2 tsp coriander2 tsp coriander
- 1 tsp caraway1 tsp caraway
- 1 tbsp tomato paste1 tbsp tomato paste
- 2 tbsp olive oil2 tbsp olive oil
- 1 tbsp red wine vinegar1 tbsp red wine vinegar
- saltsalt
Method
- Toast and grind the whole spices.
- Blend with peppers, soaked chillies, garlic, tomato paste, vinegar and salt.
- Stream in oil to a thick paste.
- Store under a film of oil in the fridge, or freeze in cubes.
