Harissa roasted vegetables
Ceci
February 11, 2021
Do you know what Harissa is? I heard about the Harissa for the first time when I arrived to Australia. After learning about its origin and how to make it, I add it to my recipes at home.
Harissa is a very spicy paste, originary from Tunisia. This paste has red pepper, chilli, garlic, olive oil, paprika, pepper and spices.
If you don’t like too much spice on your food, you should add the Harissa little by little (starting with just 1 spoon), or you can make a milder version of it, using less amount of chillies and more bell pepper.
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Ingredients
Adjust Servings
| 1 roasted red bell pepper | |
| 3 garlic cloves | |
| 1 tbsp tomato paste | |
| 3 dried guajillo chillies | |
| 1 tsp caraway seeds or fennel seeds | |
| 1 tsp dried chilli | |
| 1 tsp coriander seeds | |
| 1 tsp cumin seeds | |
| 1 tsp sugar | |
| 2 tbsp cider vinegar | |
| 1 tbsp lemon juice and zest of a lemon | |
| Extra Virgen Olive Oil (EVOO) | |
| A pinch of Paprika | |
| Salt | |
| Black pepper | |
| 500 grs cauliflower and broccolini flowers | |
| 200 grs Butternut squash in cubes |
Directions
1.
Start making the homemade Harissa paste
Place the dried chillies in a bowl with boiling water and soak them for about 30 minutes until soft and rehydrated. When are ready, remove the seeds.
Mark as complete
2.
Roast bell pepper and toast spices
In the meantime, roast the bell pepper with a drizzle of EVOO for 15-20 minutes.
Then, toast the seeds and spices in a pan, over medium heat (for about 2-3 minutes). Grind them in a pestle and mortar and reserve.
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3.
Blend the ingredients to make the paste
In a food processor place all the ingredients, add the spice mix and blend until you get a strong and fragrant red paste. Season with salt and pepper and store in a small glass jar.
A good tip is to keep it in the fridge from one day to the following to let enhance and integrate the flavours.
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4.
Prepare the Harissa roasted veggies
Place the veggies on a baking tray. Add the Harissa paste (I added 2 tbsp. This can vary depending on your taste), 2 tbsp EVOO, zest of a lemon, and toss them well.
Roast until tender and golden outside. It will take about 40 minutes.
Personally, I prefer to eat the vegetables a bit crunchy.
Mark as complete
Notes
-Remember to prepare the Harissa paste the day before to enhance flavours, if you can. Otherwise you can eat it perfectly if you make it on the same day.
-Serve with rice, potatoes or flat bread with hummus.
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