Traditional harissa is a bright red chili paste which has its origins in Tunisia and nowadays is used throughout the North-African cuisine. In a way, harissa can be compared with sambal. We are a bit headstrong and created our own version, which is green instead of red and looks more like pesto than pasta. We add our harissa to various soups, including the Moroccan chickpeas soup.
Serves 4 people
- 90 ml olive oil
- 2 green Spanish chili
- 1 bunch coriander, finely chopped
- 1 bunch mint, just the leaves, finely chopped
- 1 bunch flat parsely, finely chopped
- 1 clove garlic, minced
- ⅛ tsp. sea salt
Place all the ingredients in a food processor or the bowl of a hand blender. Blend until you have a smooth paste.