The essentials
20
20
For 1 bowl
250g red chilli peppers
1 garlic clove
1 teaspoon coriander seeds
1 teaspoon caraway
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon cumin (optional)
Deseed the chilli peppers, rinse and drain several
times in a sieve. Place them in the Micro bowl with
the garlic cut into quarters and pulse 6/7 times. Add
the other ingredients and pulse a further 4/5 times.
Transfer the harissa to a small lidded container and
cover with 3 tablespoons olive oil. The harrisa will
keep for several weeks in a sealed container in the
refrigerator. Dilute with a little stock and add to
couscous, soups and dried meat.
Harissa
• • Preparation: 15 min.
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