Harissa Recipes

Bold, warming and full of flavour, Spice Fetish Harissa brings a rich North African-inspired heat to your cooking. Perfect for adding depth and spice to chickpeas, soups, roasted vegetables, dips and hearty dishes.

Confit Tandoori Chickpeas with Harissa

Adapted from Ottolenghi Test Kitchen

Close-up view of Confit Tandoori Chickpeas with Harissa

Ingredients

• 2 tins chickpeas

• 11 garlic cloves, peeled — 10 left whole and 1 crushed

• 30g fresh ginger, peeled and julienned

• 400g cherry tomatoes

• 3 red chillies, slit lengthways

• 1 tablespoon tomato paste

• 1 tablespoon Harissa

• 1 teaspoon caster sugar

• 200ml olive oil

• 180g Greek yoghurt

• 15g mint leaves

• 30g fresh coriander, roughly chopped

• 2–3 limes, enough for 1 tablespoon juice, with the remainder cut into wedges

• Salt, to taste

  
  

Method

Preheat a fan-forced oven to 150°C.

Place the chickpeas, whole garlic cloves, ginger, cherry tomatoes, chillies, tomato paste, Harissa, sugar, olive oil and 1 teaspoon of salt in a large sauté pan with a lid. Mix well to combine.

Cover with the lid and transfer to the oven. Cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have broken down.

Meanwhile, place the Greek yoghurt, mint, coriander, lime juice, crushed garlic and ¼ teaspoon salt in a food processor. Blend until smooth and the herbs are finely chopped.

Serve the chickpeas directly from the pan with the herbed yoghurt and fresh lime wedges alongside.

Carrot and Red Lentil Soup with Harissa

Ingredients

• 1.5kg carrots, peeled and finely sliced

• 150g red lentils, thoroughly rinsed

• 1 x 400g can chopped tomatoes

• 1 can chickpeas, drained and rinsed

• 1 heaped tablespoon sun-dried tomato pesto

• 3 cloves garlic, finely chopped

• 1 large onion, sliced

• 1 large tablespoon fresh ginger, finely chopped

• 1 heaped tablespoon Harissa, mixed with olive oil to form a smooth paste

• 1 dessertspoon sugar

• 1 x 270g can coconut milk

• Juice of ½ lemon, or more to taste

• ¾ litre chicken or vegetable stock

• Olive oil

• Salt and freshly ground black pepper, to taste

  
  

Method

Heat a little olive oil in a large saucepan. Add the onion and garlic and gently sauté for approximately 5 minutes, or until softened.

Add the ginger and cook for a further few minutes.

Add the carrots, lentils, chopped tomatoes, sugar and stock. Slowly bring to the boil, then reduce the heat and gently simmer for approximately 1 hour, or until the carrots are tender.

Allow to cool slightly, then purée until smooth using a stick blender.

Gently reheat the soup and stir through half of the Harissa, followed by the coconut milk, chickpeas, sun-dried tomato pesto and lemon juice.

Taste before adding the remaining Harissa, adjusting the amount according to your preferred level of heat.

Season with salt and freshly ground black pepper before serving.

Muhammara with Harissa and Butterbean Mash

Muhammara Ingredients

• 850g red peppers, quartered, deseeded and stalks removed

• 1 tablespoon olive oil, plus extra for brushing

• 8 garlic cloves, peeled

• 2 dessertspoons Harissa, mixed with olive oil to form a paste

• Juice of ½ lemon

• 1 tablespoon fresh thyme leaves

• 69g walnut halves, lightly roasted and roughly chopped

• Salt and freshly ground black pepper, to taste

  
  

Method

Preheat the oven to 200°C.

Line a large baking tray with baking paper and brush lightly with olive oil. Arrange the red peppers on the tray and brush them with a little extra olive oil.

Roast for 15 minutes, then scatter over the garlic cloves. Return to the oven for another 15–20 minutes, or until the peppers are soft and beginning to blacken and the garlic is golden.

Stir through the Harissa and allow the mixture to cool for approximately 10 minutes.

Transfer the peppers and garlic to a food processor. Add the walnuts, thyme and lemon juice and pulse until roughly blended.

Taste and season with salt and freshly ground black pepper.

Butterbean Mash Ingredients

• 2 x 400g cans butter beans

• 1 garlic clove, skin on and lightly crushed

• 3 sprigs fresh thyme

• 100ml olive oil

• 1 tablespoon water, plus extra if needed

• ½ tablespoon salt

  
  

Method

Heat the olive oil in a small saucepan. Once hot, add the garlic and thyme and gently fry for 2–3 minutes, or until the garlic begins to caramelise.

Discard the garlic. Set the thyme leaves aside with 2 teaspoons of the infused oil.

Pour the remaining infused oil into a food processor with the butter beans, water and salt. Blend until smooth, adding a little more water if necessary.

Spread the butterbean mash over a serving platter, creating a natural rim around the edge.

Spoon the Muhammara into the centre and finish with the reserved thyme leaves and infused oil.

Serve with naan, flatbread or fresh crusty bread.

Love bold, warming flavours?

Bring rich North African-inspired heat and aromatic depth to soups, dips, vegetables and hearty dishes with Spice Fetish Harissa.

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