Name: Tunisian ratatouille (Chakchouka tmatim wa filfil)
Yield: Serves 4
Cuisine: Tunisian
Ingredients: 6 garlic cloves, peeled and crushed; ground black pepper, to taste; 250 g (9 oz) green pepper, cored, deseeded and chopped; salt, to taste; 2 tbsp olive oil; 2 small onions, peeled and finely chopped; 500 g (1 lb 2 oz) tomatoes, chopped; 1 tbsp tabel; ½ tsp caraway seeds; 1 tsp harissa (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Chakchouka is excellent as a summer side dish or starter to be eaten hot or cold. Mina stresses the importance of not overcooking the pepper, as it is this that gives the dish its character.

Ingredients

2 tbsp olive oil
2 small onions, peeled and finely chopped
500 g (

Africa
Tunisia
Carthage
Side dish
Starter
Mediterranean
North Africa
Gluten-free
Vegan

Method

Heat the oil in a frying pan and fry the onion for a few minutes over a medium heat, then add the tomatoes, spices and harissa. Increase the heat and simmer hard to reduce. Add the garlic and black pepper.
Lower the heat, cover and simmer gently for about 10 minutes.
Add the peppers and salt. Cover and cook for a further 10–15 minutes. Serve warm.

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Ingredients

Method

Part of