EASY HARISSA RECIPE
Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 12
Steps:
- Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
- Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
- Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
- Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Nutrition Facts : ServingSize 2 tbsp, Calories 13.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 1.3 g, SaturatedFat 0.2 g, Sodium 11 mg, Fiber 0.2 g, Sugar 0.2 g
TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS
Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
- Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
- Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium
TOMATO & CHILLI HARISSA
Turn an abundance of veg into this Middle Eastern spice paste to use in marinades, Moroccan tagines, dips and soups
Provided by Sara Buenfeld
Categories Condiment, Dinner
Time 30m
Yield Makes 1 x 350g jar
Number Of Ingredients 8
Steps:
- Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
- Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender - this will take about 15 mins.
- Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.
Nutrition Facts : Calories 34 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar
TOMATO HARISSA
Harissa is a fiery Moroccan condiment that is typically made with a variety of chiles packed with deep flavor. Incorporating tomato into store-bought harissa mellows out the heat, making this sauce even richer and more versatile. Keep it in your arsenal to boost the flavor of scrambled eggs or roasted potatoes, or stir it into your favorite vinaigrette-and it's absolutely amazing on pizza.
Yield makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil and prepare an ice bath. Cut a little cross mark on the bottom of the tomatoes. Immerse the tomatoes in the boiling water until the skin starts to peel away, 15 to 30 seconds. Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process. Peel the tomatoes either with your hands or with a paring knife. Halve the tomatoes crosswise and squeeze out the seeds.
- Place a nonreactive pot over medium heat and coat with the oil. When the oil is shimmering, add the garlic. Cook and stir until the garlic is fragrant and begins to get a little color, 1 to 2 minutes. Add the tomatoes, basil, harissa, salt, and pepper. Turn the heat up to high until the tomatoes start to release their liquid, a minute or two; then reduce the heat to medium. Cook, stirring occasionally to prevent burning, until the tomatoes start to break down and thicken, about 20 minutes.
- Mash any remaining big pieces of tomato and garlic with a dough scraper or a potato masher. The sauce should remain somewhat chunky. Store covered in the fridge for a couple of days.
HARISSA ROASTED TOMATOES WITH COUSCOUS
Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.
- Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.
- Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.
Nutrition Facts : Calories 472 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
CHICKEN WITH HARISSA & TOMATOES
Quick and easy midweek chicken supper recipe, with just a little hint of spice
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 17m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
- Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes
Nutrition Facts : Calories 184 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.41 milligram of sodium
BRAISED COD WITH CHICKPEAS
Provided by Susan Friedland
Categories Appetizer Braise High Fiber Dinner Cod Chickpea Fall Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 5 as a main course, 8 as a first course
Number Of Ingredients 10
Steps:
- If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
- Preheat the oven to 400 degrees.
- Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
- Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.
More about "tomato harissa food"
HARISSA ROASTED TOMATOES - FOOD BANJO
From foodbanjo.com
5/5 (2)Total Time 25 minsCategory Side Dish, Vegetable, VeggieCalories 164 per serving
HARIRA RECIPE (VEGETARIAN & GLUTEN FREE) - THE …
From themediterraneandish.com
FIRE ROASTED TOMATO HARISSA - KITCHEN CONFIDANTE®
From kitchenconfidante.com
MEERA SODHA’S VEGAN RECIPE FOR TOMATO AND ROSE HARISSA BUTTER …
From theguardian.com
PEPPER, HARISSA AND TOMATO PASTA SAUCE - THE WASHINGTON POST
From washingtonpost.com
MENUS | TED'S BULLETIN IN THE DMV
From tedsbulletin.com
OUR MENU — TARA KITCHEN | RESTAURANT
From tarakitchen.com
HARISSA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
TOMATO HARISSA SOUP | FOODLAND ONTARIO
From ontario.ca
MOROCCAN SMOKY TOMATO & HARISSA SOUP - CAMPBELL SOUP …
From campbells.com
HOT TOMATO AND HARISSA ‘JAM’ - GOOD HOUSEKEEPING
From goodhousekeeping.com
PASTA PRIMAVERA | RECIPETIN EATS
From recipetineats.com
ONE POT TOMATO HARISSA ORZO PASTA - EVERGREEN KITCHEN
From evergreenkitchen.ca
HARISSA TOMATO SAUCE - PEPPERSCALE
From pepperscale.com
NOORAIN| FOOD CONTENT CREATOR ON INSTAGRAM: "HARISSA CHICKEN …
From instagram.com
HOW TO MAKE HARISSA PASTE - SIMPLY DELICIOUS
From simply-delicious-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love