A silky, slow-cooked stew of green peppers and tomatoes seasoned with garlic, caraway, and harissa, served cold as a condiment or warm as a side.
Ingredients
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6 green bell peppers, diced
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4 ripe tomatoes, diced
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4 cloves garlic, minced
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1 tbsp harissa paste
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1 tsp caraway seeds
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1 tsp ground cumin
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3 tbsp olive oil
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1 tbsp tomato paste
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Salt and pepper
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Fresh cilantro, chopped
Instructions
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1
Heat olive oil in a heavy skillet over medium heat. Add diced peppers and cook for ten minutes until very soft.
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2
Add garlic, caraway seeds, and cumin. Cook one minute until fragrant before adding tomatoes and tomato paste.
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3
Stir in harissa, salt, and pepper. Reduce heat to low and cook slowly for twenty minutes, stirring occasionally.
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4
The stew is ready when the vegetables have completely broken down into a thick, jammy, cohesive mixture.
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5
Stir in fresh cilantro and adjust seasoning with more harissa if desired for additional heat and depth.
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6
Serve warm as a side dish with grilled meats, or cooled to room temperature as a condiment with bread.
Did You Know?
Tunisian grandmothers judge a cook's skill by how smooth and glossy their chakchouka becomes without using a blender.