Muhammara

Ingredients

• 5 red bell peppers
• 1 onion
• 2 medium tomatoes
• 1 red chilli
• 5 tablespoons olive oil
• Salt and freshly ground black pepper
• 1½ tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 8 garlic cloves
• 2 tablespoons pomegranate molasses
• 100 g walnuts
• 120 g pomegranate seeds
• Fresh parsley

Method

1. 1

   Preheat the oven to 220°C. Deseed the peppers and cut them into quarters. Peel and roughly chop the onion. Remove the seeds and stalk from the chilli. Halve the tomatoes.

2. 2

   Spread the peppers, onion, tomatoes and chilli out on a baking tray lined with baking paper. Drizzle with 3 tablespoons of olive oil, then season generously with salt and plenty of freshly ground black pepper. Roast for 20 minutes, giving the vegetables an occasional stir.

3. 3

   Meanwhile, gently caramelise the tomato paste with 2 tablespoons of olive oil in a small saucepan over a medium heat for 5–7 minutes. In a separate pan, toast the spices until wonderfully fragrant.

4. 4

   Remove the tray from the oven, add the whole peeled garlic cloves, and return it to roast for a further 20 minutes until the vegetables are lightly charred – this is where the flavour is!

5. 5

   Peel the roasted peppers and tomatoes. Blend all the vegetables together until smooth, then add the caramelised tomato paste, the toasted spices, the coarsely ground walnuts, the pomegranate seeds and the pomegranate molasses. Finish with a scattering of parsley.