A recipe for vegan Harissa paste from Morocco
Servings: 4 uses
- 15 red chilies (soaked for about 2 hours and then drained)
- 8 cloves garlic (minced)
- ¼ cup extra virgin olive oil
- Salt to taste
- 1 tsp 1 tsp cumin seeds
- 1 tbsp coriander seeds
Roast the cumin and coriander seeds lightly in a skillet.
Add the cumin and coriander along with other ingredients to a food processor. Process into a fairly smooth paste. You can freeze the remaining paste in an air-tight jar.
Calories: 201kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 593mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1605IU | Vitamin C: 244.6mg | Calcium: 48mg | Iron: 2.5mg