Vickys Harissa Paste for Moroccan/African Cooking, Gluten, Dairy, Egg & Soy-Free

Harissa is a spicy paste commonly used in North African and Middle Eastern cuisines, particularly Moroccan cuisine. It adds a fiery kick and depth of flavor to dishes.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Vickys Harissa Paste for Moroccan/African Cooking, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Blending, Mixing Cuisine: African, Moroccan Courses: Any, Condiment, Sauce Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Total Time 15 mins

Servings: 10 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 grams Red Bell Peppers
• 100 grams Dried Chilies
• 3 cloves Garlic
• 1.5 teaspoons Cumin
• 1.5 teaspoons Coriander
• 0.5 teaspoons Caraway Seeds
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 0.5 teaspoons Salt

Instructions

1. Soak the dried chilies in hot water for 15 minutes.
2. Drain the chilies and remove the seeds.
3. In a blender, combine the soaked chilies, red bell peppers, garlic, cumin, coriander, caraway seeds, olive oil, lemon juice, and salt.
4. Blend until smooth, adjusting the consistency with water if necessary.
5. Transfer the harissa paste to a jar and store in the refrigerator.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 60kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 6g2%

Sugars 1g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.