- Dairy free
- Egg free
- Lactose free
- Shellfish free
- Seafood free
- Vegetarian
Get your hands on this easy and delicious DIY harissa paste recipe. It's the perfect ingredient to add an extra kick of flavour to your meals.
- Makes1, Makes about 1 cup
- Cook time5 minutes
- Prep time5 minutes, + 15 mins soaking time
Ingredients
- 4 Coles Dried Whole Chillies
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 3 chopped garlic cloves
- 2 tbs extra virgin olive oil
- 1 tsp sea salt flakes
- Coriander sprigs
- 285g jar whole piquillo peppers (capsicum), drained, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place chillies in a heatproof bowl. Cover with boiling water and soak for 15 mins or until soft. Drain well, then coarsely chop. Heat a small frying pan over medium heat. Add cumin seeds, fennel seeds and coriander seeds and cook, tossing, for 1 min or until aromatic.
Step 2
Transfer to a food processor with the chilli, garlic, oil, salt, coriander sprigs and capsicum. Process until a smooth paste forms, then transfer to an airtight container. Store in the fridge for up to 1 week.
