Serve as a relish with grilled, barbequed or roasted meats fish.
Toss through vegetables or salad, serve with couscous, fregola, pearl barley, quinoa, rice.
Add to soups or pasta, stir into stock with braised meat.
Serve as a condiment with bread and olive oil.
1500ml vegetable stock 4 ripe tomatoes, halved and roasted in oven till soft
6 garlic cloves, roasted with tomatoes
400gr cooked chick peas
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
2 tablespoons Christine Manfield Harissa
250gr eggplant, peeled, cut into 3cm cubes and deep fried
100gr green beans, cut into 2cm sticks
2 teaspoons sea salt
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 tablespoon finely diced red onion
Bring the stock to simmering point in a large saucepan with the roasted tomatoes, garlic, chickpeas, cumin, pepper, harissa and eggplant. Simmer gently for 5minutes, add beans and simmer for another 5 minutes. Season with salt, add the chopped herbs and ladle into bowls, garnish with red onion.
Red Chilli 34%, Garlic, Cumin, Craway Seed, Salt,Tomato Paste, Canola Oil, Water, Vinegar, Sugar.
Gluten free, contains no genetically modified ingredients, no artificial colours, flavours or preservatives added.