Vickys Harissa Paste for Moroccan/African Cooking, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Harissa Paste for Moroccan/African Cooking, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 grams dried chillies of choice; 1 tsp caraway seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 4 clove garlic; 2 tbsp extra virgin olive oil plus extra; 1 tbsp tomato paste / puree; 1 tsp kosher salt; 1 tsp lemon juice; 1 tsp paprika; 1/2 tsp cayenne - optional

Servings: persons

120 grams dried chillies of choice
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
4 clove garlic
2 tbsp extra virgin olive oil plus extra
1 tbsp tomato paste / puree
1 tsp kosher salt
1 tsp lemon juice
1 tsp paprika
1/2 tsp cayenne - optional

1
Soften the chillies by soaking in hot water in a heatproof bowl for 30 minutes
2
Toast the seeds in a dry frying pan until fragrant then crush with a mortar & pestle or grind in a coffee grinder
3
Drain the chillies but reserve the liquid.
4
Cut off the stems and discard the seeds then mix the chillies with the garlic, ground spices, tomato puree, lemon juice and salt in a blender
5
Pulse and drizzle in the olive oil as you go, forming a thick paste.
6
Keep scraping down the sides and add some of the reserved chilli liquid until the paste is to desired consistency.
7
It should be slightly thicker than tomato paste
8
Taste and adjust the seasonings.
9
The flavour will really come together after a couple of days so make in advance then taste again and add more seasonings to taste
10
Store in a jar and pour a layer of olive oil on top before you seal the jar and add a fresh layer of oil everytime you take some paste out
11
Makes around 250mls of harissa paste and keeps well in the fridge for around 6 weeks
12
Use in African dishes and Moroccan tagines for a burst of heat and flavour
13
You can also add sundried tomatoes, roasted peppers, preserved lemon, fresh coriander leaf to your harissa
14
Serving amount is by teaspoon

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 120 grams dried chillies of choice, 1 tsp caraway seeds, 1 tsp coriander seeds, 1 tsp cumin seeds, and more.

Yes, Vickys Harissa Paste for Moroccan/African Cooking, Gluten, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Harissa Paste for Moroccan/African Cooking, Gluten, Dairy, Egg & Soy-Free

How did you like this recipe?

Frequently Asked Questions