Moroccan Grilled Pepper And Tomato Salad (Chakchuka) – a delicious recipe with green peppers, tomatoes, extra virgin olive oil, garlic, dried chili, paprika. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Using the oven, grill the uncut peppers on full for 10-15 minutes until the skin starts to blister and turn charcoal black. Let cool and peel off the softened flesh, cut and dice into small squares about 2cm in size. Throw the core of the pepper and seeds away.
2
Slice the preserved lemon into thin strips lengthways.
3
Drain and chop the tomatoes into bite sized pieces and in a large frying pan combine with all the olive oil.
4
Add the garlic with the paprika and salt to the fry pan and cook over a medium heat for 15 or 20 minutes until the ingredients become dry and solid. Stir the mixture, taking care it does not burn.
5
Now, add the peppers, the preserved lemon, and the parsley.
6
Cook for a further 5-10 minutes to really thicken the sauce. Serve hot and enjoy!
331
kcal
Calories
23
g
Fat
29
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 medium green peppers, 3 (800 g) cans plum tomatoes, 6 tablespoons extra virgin olive oil, 2 garlic cloves, crushed, and more.
Yes, Moroccan Grilled Pepper And Tomato Salad (Chakchuka) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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