This fiery chilli paste is a great addition to chickpea soup, curries or pizza (if you dare) and can be used as a condiment with fish or meat. Traditional the ingredients are added raw to a mortar and ground - I like to roast my chillies first to add an extra depth of flavour.
Roasted Harissa Paste
Nutritional info of total recipe
ProPoints: 3 ~ Calories: 283 ~ Total Fat 14.0 ~ Carbohydrates: 24.3 ~ Protein 6.1 ~ Sodium 2330 mg
20 red chillies
1 tsp minced garlic (or 1 garlic clove crushed)
1tsp ground cumin
½ tsp ground coriander
1 tsp salt
3 tsp olive oil
Dry roast chillies at 180 °C for 15- 20 minutes. Remove from oven and cool.
Place whole chillies in a food processor and blitz for 30 sec. Add the garlic, cumin, coriander and salt and blitz for a further 60sec – Note if you do not have a food processor you can roughly chop the chillies instead.
Transfer ingredients to a mortar and pound into a smooth paste.
Spoon into sterilised jars – I used decor salad dressing pots, and cover with 1 tsp of oil. Refrigerate.
