Low FODMAP Recipe - Tomato & chilli harissa


Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.

Heat the oil in a large pan and add the toasted spices, paprika, tomatoes and chillies.

Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp, this will take about 15 mins.

Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste.

Spoon into a sterilised jar and pour a little oil over the surface to completely cover it.

Will keep in the fridge for several months if you cover the surface with oil after each use.

Recipe from Good Food magazine

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1 tsp each caraway and coriander seed

½ tsp cumin seeds

75ml olive oil, plus a little extra

2 tbsp garlic infused oil

1 tsp smoked paprika

500g tomatoes, deseeded and chopped

3 red chillies, deseeded (use more chillies and leave the seeds in if you like it very fiery)

1 tsp rosewater (optional)

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