Harissa
Serves: about 1 cup
 
Adapted from Vibrant Food
Ingredients
  • 8 dried chipotle chilis
  • 8 sun-dried tomatoes
  • 1 tablespoon whole caraway seeds
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 1 large garlic clove - minced
  • ¼ cup olive oil
  • juice from ½ lemon
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
Instructions
  1. Place the chipotle chilis and sun dried tomatoes in a medium bowl and cover with boiling water. Cover the bowl and let soften for about 30 minutes.
  2. Toast the caraway, coriander, and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes, stirring regularly. Grind the seeds using a spice grinder, dedicated coffee grinder, or mortar and pestle.
  3. Drain the chilis and sun-dried tomatoes. Remove the seeds and stems from the chilis (wear gloves to protect your hands if sensitive to spice). Place the chilis and sun-dried tomatoes in a food processor, add the toasted and ground spices, garlic, olive oil, lemon juice, vinegar, and salt. Process into a slightly chunky paste. Refrigerate in an air-tight container for up to 1 month.
Recipe by Golubka Kitchen at http://golubkakitchen.com/plant-based-meal-plan-mini-black-beans-sweet-potatoes-harissa/