- 3 large white onions
- 3 cloves of garlic
- 2 green chilipeppers (or red)
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- pinch of salt
- pinch of Isot pepper (or fresh black pepper)
- 2 large red sweet pointed peppers
- 8 large firm sweet tomatoes
- 1 tbsp paprika puree (or tomato puree)
- 1 1/2 tsp smoked paprika powder
- 1 1/2 tsp harissa powder (or 1 tbsp harissa paste)
- 1 tsp dried mintleaves
- 1 cup of water
- handful fresh parsley leaves
- plant based oil for frying
- 1/2 medium sized cauliflower
- 2 tbsp tahin
- salt and pepper
- squeeze of lemon juice
Start by cooking the cauliflower florets until they are soft. Discard the water, mix in the tahin, salt and pepper and a squeeze of lemon juice. Blend until a soft puree starts to form. Set aside.
Toast the cumin seeds and coriander seeds in a dry frying pan until the fragrance comes out. Transfer into a mortar and crush them roughly with a pestle. Cut the onions in half and slice them in thin half moons. Cut the chili-peppers in pieces, chop-up the sweet pointed peppers in thin strips of approx. 2-3 cm long.
Heat some plant based oil in a large sauté pan (with lid) and place on medium heat. Cook the onions for 5 minutes, until soft and light brown. Add the red pointed peppers, cook for 10 more minutes, then add the garlic, 1 tsp of the cumin seeds, paprika puree, smoked paprika powder, mint leaves and 1 tsp of the coriander seeds. Stir and cook for 5 minutes.
Cut the tomatoes in quarters and add to the pan together with the harissa powder (or paste), cup of water, Isot pepper, salt and black pepper. Cook for 15 minutes or so and stir occasionally. You can choose to mix in the cauliflower puree at this point, but I prefer to let the flavours intensify by continuing to simmer on lowest heat for at least an half an hour with the lid on. Do keep an eye on it and add water if necessary.
Add the cauliflower puree 15 minutes before serving, by spooning little dollops of puree spread over the pan. Continue to simmer until the puree is warm throughout. Sprinkle the left cumin and coriander seeds over the puree dollops. Sprinkle the fresh parsley and serve with warm bread, like pita’s. Or if you have it as a main serve with some plain rice or bulgur.
- serves: 4-6 persons
- prep. time: 30 minutes (preferably longer to enhance flavour)