Harissa is spice paste from North Africa that pairs very well with roasted vegetables, spread on chicken or cauliflower, in a bouillabaisse sauce and most importantly, in a rouille that goes with our classic fish soup. Rick recommends trying it on pizza too as a vegetarian substitute for nduja (spreadable pork sausage from the region of Calabria in Southern Italy).
- 1 red pepper
- 1 red chilli, chopped
- 1 tsp coriander seeds, ground
- Pinch salt
- 1tsp tomato purée
- Pinch saffron
- Splash of olive oil
1) Roast the red pepper in the oven for around 25 minutes or until blackened. Then remove the seeds and most of the skin before adding to a small blender (or spice mixer) with the ground coriander seeds, chopped chilli (with seeds), tomato purée, salt, saffron and a splash of oil to loosen.
2) Blend until smooth.
3) Store in the fridge and use within six weeks.