Harissa with garlic and peppers

Ingredients for the harissa paste 

  • 1 red bell pepper
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 1 1/2 tablespoons olive oil (for sautéing)
  • 1 small red onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 3 hot red chilis, seeded and coarsely chopped
  • 1 1/2 teaspoons tomato paste
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 tsp salt



  • Place the bell pepper in an oven pan and put your oven on broil.
  • Once hot, place the pan in and turn occasionally for about 25 minutes, until blackened on the outside and completely soft.
  • Transfer to a bowl and allow to cool. Peel the pepper and throw away the skin and seeds.
  • Put a frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Transfer them to a mortar and use a pestle to grind them into a powder.
  • Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark and smoky color.
  • Put all ingredients in a blender or food processor and blend until smooth.
  • It can be used for up to two weeks when refrigerated.

Harissa Paste

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 73
  • Fat: 2.4 g
  • Carbs: 6.8 g
  • Protein: 3 g