Full ingredients list:
2 medium red capsicums, trimmed, quartered
1 tablespoon ground cumin
1 tablespoon ground coriander
75g (about 15) small red chillies, stems removed
8 garlic cloves, quartered
3 coriander stems, leaves, roots attached, coarsely chopped
2 tablespoons olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat grill to medium-high. Place capsicums, skin side up, on a baking tray and cook until skin blackens and blisters. Cover, set aside for 5 minutes. Peel off skins.
Step 2Meanwhile, dry-fry cumin and ground coriander in small frying pan over medium heat until fragrant. Transfer to a food processor.
Step 3Add capsicum, chillies, garlic, coriander root, stem and leaves and olive oil. Blend well.
Step 4Spoon harissa into sterilised jars; seal. Label and date the jars. Store in the fridge for 2–3 weeks.
Make sure you blend the chillies in a well-ventilated area.
How to use harissa paste
This versatile paste adds fiery flavour!
Mix it with yoghurt, lemon juice and mint to marinate meat
Add it to reduced-fat hoummos and serve with vegie sticks
Stir it through pasta dishes or baked beans
About this recipe
First published: December 2016