Chicken Tagine with Pumpkin and Chickpeas: Harissa Oil

Preparation info

  • Makes about

    1 Cup

    • Difficulty


Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

This is a fragrant, spicy, ruddy-colored oil, to be drizzled over any number of things—olives, eggs, vegetables, toasted bread, or chicken stew.


  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 3 tablespoons sweet paprika or mild ground red chile
  • 1 teaspoon cayenne or other powdered hot red chile
  • 1 to 2 garlic cloves, smashed to a paste with a little salt
  • 1 teaspoon salt
  • 1 cup olive oil
  • A few drops of red wine vinegar


    Toast all the seeds in a dry pan over medium heat until they are fragrant. Grind the toasted seeds in a mortar or spice mill, then put them in a bowl.

    Add the paprika, red pepper, garlic, and salt. Stir in the olive oil and vinegar. The harissa will keep in the fridge for up to a week.