Harissa

Name: Harissa
Yield: Makes 200 g (7 oz)
Ingredients: 1 teaspoon coriander seeds; 2 teaspoons cumin seeds; 25 g (1 oz) red bird’s eye chillies, chopped (with seeds); 2 red capsicums (bell peppers); 2 garlic cloves, finely grated with a microplane; salt flakes, to taste

Preparation info

Makes
200 g

Difficulty
Easy

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

Ingredients

2 red capsicums (bell peppers)
2 teaspoons cumin seeds
1 teaspoon

Vegan
Breakfast
Gluten-free

Method

Place the capsicums over the open flame of a gas stove burner (or use a kitchen blowtorch) and roast until the entire surface is charred and blistered. Transfer to a container, cover with a lid or plastic wrap and set aside for 10 minutes (the residual heat will steam the capsicums and loosen the skins). Use your fingers or a knife to rub or peel off the blackened skins.