Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread. Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.
Ingredients
- 24 oz canned pumpkin
- 3/ tsp caraway seeds
- 1 1/2 tbsp olive oil
- 1 clove garlic, chopped
- 1 tsp Harissa, or more to taste
- 2 tsp lemon juice
- salt to taste
Servings: servings
Instructions
- Peel the pumpkin and remove the seeds and threads. Chop the flesh and cook gently in a little water in a covered pan until tender. Drain throughly.
- In a large pan, gently heat the oil, add the caraway seeds and coriander, stirring occasionally until fragrant. Then add the pumpkin, garlic, Harissa, lemon juice and salt.
- Remove the pan from the heat, mash all the ingredients together, then leave to cool.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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