Harissa paste

This fiery paste is a great ingredient for savoury dishes, or add to olive oil for a dip, or add to tomato sauce for a sauce with zing!

Harissa paste


Makes about 1 cup

2 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
3 red capsicums, deseeded, char grilled and skin removed
4 red chillies, deseeded and chopped
2 cloves garlic, peeled and crushed
1 tsp ground coriander
2 Tbsp olive oil, approx
1 tsp salt


Heat a heavy-based frying pan, add cumin, coriander and fennel seeds and cook for about 2 minutes until fragrant.
Place capsicums, chillies, garlic, ground coriander, olive oil and salt in a small food processor and process until finely chopped.
Add the seeds, and more oil if required, to make a coarse paste.
Place in small containers, cover, label and store in the refrigerator for up to 3 days.

Nutrition Information Panel

Per Serving [Per 100g Serves]
Energy 622kj
Protein 2.5g
Total fat 11.8g
- saturated fat 1.9g
Carbohydrates 7.4g
- sugars 6.9g
Fibre 2.4g
Sodium 793mg

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