Harissa paste is a staple of Tunisian cooking and is their equivalent of tomato ketchup. It is made from a combination of chilis, roasted red peppers, spices, herbs and garlic. It adds a zing to soups and stews. My recipe can either be served as a vegetarian or vegan main course or as a side dish.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium sized onion – finely chopped
1 large garlic clove – grated
1 tbsp. harissa paste
1 and 1/2 cups passata
1 cup chicken/vegetable broth (add more broth at the end of cooking if you want a thinner sauce)
4 oz. baby tomatoes
1 x 15 oz can of chickpeas
5 oz baby spinach
Heat seasoned olive oil in a cast iron casserole dish with a lid and when sizzling add onion and let soften and brown, then add the garlic and cook for a couple more minutes.
Add harissa paste, passata, broth, tomatoes, chickpeas and spinach. Bring to a boil, then turn down heat and simmer with the lid on for some 20 minutes until tomatoes are bursting their skins.