SORSO Extra Hot Chilli
Large Aubergine,cut into chunks
Garlic Cloves, crushed
A Tin of Chick Peas
Pinch of Ground Cinnamon
Vegetable Stock Cube
Tablespoon Olive Oil
Salt & Pepper
Handful Fresh Coriander
Tablespoon of each Coriander, Cumin and Fennel Seeds
3 Garlic Cloves
Red Onion, roughly chopped
Large Red Ball Pepper and Sweet Long Peppers, roasted br>Olive Oil
Quick and Simple Method
Preheat Oven 200C. Place the peppers in the oven and sprinkle with olive oil. Roast for about 20 mins
Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz with the roasted peppers to a paste.
In a large saucepan add olive oil and place on a medium heat, add your onions and allow them to sweat down and become translucent.
Add your chopped aubergine, chick peas along with the crushed garlic, 2 tbsp harissa paste, SORSO Extra Hot chilli and cinnamon. Stir and allow to cook together for 8 mins.
Fill the empty tin with water and add it to the pan. Drop in your stock cube, stir and bring to a simmer.
Allow to simmer for about 30 mins with the lid on or until soft. Season with salt and pepper for added flavour. Sprinkle with fresh coriander
The harissa paste will keep in the fridge for up to 1 week or in the freezer for 2 months
See some more of our SORSO recipes.