Harissa

A healthy and nutritious variation on an old classic.  The recipe is for two serves which is three ravioli each. Just double or treble the ingredients depending on how many you need to feed or how hungry you are.

Ingredients - 2 serves

• 1 tbls vegetable oil
• 1 large red pepper, finely chopped
• 3 red chillies, deseeded and chopped
• 2 garlic cloves, crushed
• 1 tbls ground coriander
• 1 tbls ground cumin
• 1 tbls ground caraway
• 2 tbls tomato puree
• Salt and freshly ground black pepper
  

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1: Heat the oil in a large, heavy-based pan. Add all the ingredients except the salt and pepper and cook over a medium heat for about 5 minutes or until the red pepper has softened. Add 300ml (1/2 pint) of water and bring to the boil. Reduce the heat and simmer gently for 10 minutes or until the pepper is really soft.
2: Puree in a blender until smooth.
3: Season to taste with salt and pepper and leave to cool.
4: This will keep in the fridge for 10 days or in the freezer for 1 month.