There’s a new player in the “what’s trending now” world of foodies. Harissa is hitting the stage big time – and for good reason! So what is it, and what’s all the fuss about?
Harissa is a North African (Tunisia is the biggest exporter) spicy paste made from roasted hot peppers, garlic, coriander and caraway seeds all bound up with extra virgin olive oil. It’s actually been around a long time but has finally been given a proper welcoming here. It’s a condiment that should be a staple in your refrigerator as it can instantly transform almost any savory dish from average to HELLO WHERE HAVE YOU BEEN ALL MY LIFE? I’m serious. Give it a try. You’re going to love this.
For those following Dr. Fuhrman’s Eat To Live program, this complies with the life plan (the oil will count toward your daily 150 calorie “cheat”). If you leave it out, this complies with the weight loss plan as well. Although there is oil in the harissa itself, it’s pretty minimal, so I wouldn’t feel too guilty about using it. I also included salt, but this recipe makes such a large batch that I don’t think it’s a big problem. You can decide for yourself whether to use any.
Ingredients (serves 8 – 10)
1 small eggplant (diced)
1 Yukon gold or Russet potato (diced) – the Yukon will get mushier thickening the sauce; the Russet adds a nice, hearty bite – you choose
2 cans chickpeas (rinsed and drained)
1 large sweet onion (diced)
1 14-ounce can no salt diced tomatoes
1 14-ounce can no salt tomato puree
1 ½ cups water
2 tablespoons extra virgin olive oil
5 tablespoons harissa
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ cup chopped parsley
Directions
1. Saute the onions in the olive oil over medium heat for 5 minutes.
2. Add all remaining ingredients (except salt and parsley), mix well and bring to a boil. Then cover with a tight-fitting lid, reduce heat to low and cook for 20 – 25 minutes. The smaller you dice the eggplant and potato, the faster this will cook.
3. Remove from heat and stir in the parsley until it wilts.
4. Add salt to taste.
5. The flavors in this develop more fully if left to sit for a few hours. Heat before serving.
Leave a Reply