Advertisement
4
Medium
Published 2010
This soup is sweetly delicious and relatively easy to prepare, if you don’t mind a bit of garlic peeling. The harissa adds work but you could substitute a good commercial variety. Still, this one makes a fantastic condiment to keep in your fridge and add to roasted aubergines, vegetable stews and many rice and couscous dishes.
First make the harissa. Preheat the grill to high, then grill the pepper for 15–20 minutes, or until blackened all over. Transfer to a bowl, cover it with cling film and allow to cool. Then peel the pepper and discard its seeds.
Place a frying pan on a low heat and lightly dry-roast the coriander, cumin and caraway seeds for 2 minutes. Remove them to a pestle and use a mortar to grind t