A tender Moroccan salad of roasted peppers and stewed tomatoes, flavored with garlic, cumin, and paprika. It is served warm or cold, with bread for dipping.
Ingredients
- 3 pieces green bell peppers
- 600 g ripe tomatoes
- 3 cloves garlic
- 4 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp ground cumin
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches fresh flat-leaf parsley
- 0.5 bunches fresh cilantro
Method
- Char the bell peppers directly under the broiler or over an open flame, turning them until the skin is blackened and blistered on all sides.
- Enclose the hot peppers in a covered bowl and let them cool until the skin easily peels off under your fingers.
- Peel the peppers, discard the seeds and white ribs, and chop the flesh into even, bite-sized pieces.
- Blanch and peel or grate the tomatoes, discarding excess skin if needed, then crush the pulp to create a juicy but not overly watery base.
- Heat the olive oil in a wide skillet, add the finely chopped garlic, and let it bloom without browning, until it smells soft and slightly sweet.
- Add the tomatoes, paprika, cumin, salt, and pepper, and simmer, stirring often, until the water evaporates and the sauce becomes thick and glossy.
- Stir in the roasted peppers and continue cooking over low heat until the vegetables meld into a tender compote.
- Add the finely chopped parsley and cilantro off the heat, taste, and adjust the seasoning to achieve a balance of sweetness, smokiness, and spice.
- Serve warm or cold in a shallow bowl, with a drizzle of olive oil if desired, and Moroccan bread or a good baguette on the side.
Nutrition
Per serving
- Energy
- 190.6 kcal
- Protein
- 2.57 g
- Carbohydrate
- 10 g
- Fat
- 15.77 g
- Fibre
- 3.62 g
- Calcium
- 19.39 mg
- Iron
- 1.28 mg
- Magnesium
- 10.63 mg
