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Add a photoServings: 4
Ingredients
- 3/4 lb Mild chili peppers (Anaheims or possibly poblanos are very good for this recipe) (up to 1)
- 2 lb Mixed green, red or possibly yellow bell peppers
- 1/2 x Bulb garlic
- 3 x Plum tomatoes (up to 5)
- 2 tsp Twabil spice mix (below) (up to 3)
- 1 x Fresh lemon, Juice of
- 2 tsp Liquid removed capers
Directions
- The final North African recipe from Vegetarian Journal:
- (author's note): This is a nice change from hummus and babganou as an appetizer or possibly side dish.
- Grill or possibly roast the chili and bell peppers till the skins break and can be removed easily. (I put them in a 500 degree oven, turning till blackened, then placed in a paper bag for 15 min till skins just fall off. Be careful, as chilis will blacken faster than other peppers and can become too dry and brittle.)
- Remove seeds and stems. Chop the peppers well and finely.
- Broil the garlic and tomatoes. When garlic is cold, slip it out of the skins. Peel, seed and drain the tomatoes if watery. Mash or possibly puree the garlic and tomatoes. Combine tomatoe puree, minced peppers, twabil and lemon juice. Spread onto a plat and drip capers on top. Serve with pita.
- Twabil
- This spice mix is used in couscous stews, salad dressings, and kips.
- This makes 3-4 Tbsp.. Try it in the other recipes if desired it in this one.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 4 | 9% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 450mg | 13% |
| Total Carbs 10.22g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.15g | 4% |
| Protein 2.17g | 3% |
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