Ingredients
- 1 Yellow Onion, peeled and roughly chopped
- 1 Large Carrot, peeled and roughly chopped
- 3 Large Celery Sticks, cut in to ½” pieces
- 1 bunch Cilantro, Leaves & Stems included, roughly chopped
- 3 Tbs Olive Oil
- 1 tsp Cumin, Ground
- 1 tsp Coriander, Ground
- 1 ½ tsp Tomato Paste
- 2 tsp Pride of Africa Tunisian Harissa
- 1 Tomato, Crushed
- ¼ tsp Sea Salt
- 1 tsp Lemon Juice
- ½ Cup Kalamata Olives, Pitted, chopped
Directions
Step 1
Peel onion and carrot and rough chop.
Step 2
Cut celery into ½” pieces.
Step 3
Place the onion, carrot, celery and cilantro in a food processor and pulse to a rough vegetable paste.
Step 4
Heat the olive oil in a sauté pan on medium-high heat, then cook while occasionally stirring the vegetable paste for 15-20 minutes, until there is no water remaining in the pan and the vegetables are softened.
Step 5
Add the ground cumin and coriander, tomato paste, harissa, crushed tomatoes, salt and water.
Step 6
Cook for 5-10 minutes, until the vegetable paste starts to caramelize, then remove from the heat.
Step 7
Cool to room temperature, then stir in the lemon juice, and olives.
Step 8
Refrigerate overnight to allow all of the flavors to come out
