Vegetables and chickpeas with harissa

By admin
22 July 2013

Harissa is a hot red pepper paste often used in North African cooking

Serves 4

Preparation time: 25 min

Cooking time: 30 min

1 brinjal, chopped

10 cherry tomatoes, halved

2 ml (½ c) cumin seeds

4 garlic cloves, chopped

45 ml (3 T) oil

salt and freshly ground black pepper

HARISSA PASTE

60 ml (¼ c) dried chillies, covered in boiling water and soaked for 20 min

2 ml (½ t) caraway seeds

5 ml (1 t) cumin seeds

5 ml (1 t) coriander seeds

45 ml (3 T) olive oil

3 garlic cloves

pinch of salt

30 ml (2 T) lemon juice

TO SERVE

2 cans (400 g each) chickpeas

handful of parsley

1 Preheat the oven to 180 °C.

2 Put the brinjal, tomatoes, cumin seeds, garlic and oil on a baking sheet, season with salt and pepper and roast for 30 minutes or until the vegetables are cooked.

3 Harissa paste: Drain the chillies and squeeze out excess liquid.

4 Heat a pan over medium heat, add the spices and toast, stirring occasionally, for 2 minutes. Transfer to a food processor with the chillies.

5 Add the oil, garlic, salt and lemon juice to the food processor and purée until well combined.

6 To serve: Spoon the vegetables onto a plate, add the chickpeas, harissa paste and parsley, mix to combine and serve.

TIP: Soak the chillies while the vegetables are roasting.

- Hope Malau

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