taktouka

This easy Moroccan Side dish is 100% vegan and super easy to make. It&#39;s made using roasted sweet peppers, fresh tomatoes and a banging blend of spices!

Moroccan Taktouka : roasted peppers and tomato salad

sweet peppers

olive oil

onion (finely diced)

garlic

tomatoes

tomato paste

tsp cumin

paprika

salt

To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.Once ready put your peppers in a Ziploc bag and seal it.

Start by mincing your onion and garlic. Heat up 1 tbsp. of olive oil in a non stick pan on medium-low and add your onion and garlic.

Cut your tomatoes in half (length-wise) and use a box grater to grate the inside of the tomato into a bowl to extract the pulp out and set aside. If you don&#39;t feel like grating tomatoes, you can just dice them.

Cook for 4-5 minutes and add your fresh grated/diced tomatoes, cumin, paprika and salt. Cook for 5 minutes and add your tomato paste.

Open your Ziploc bag and peel the charred skin from the peppers along with the seeds. Cut the peppers into strips and add to the sauce. Cook for another 3-5 minutes and turn off the heat.

Making the sauce

Garnish with some freshly chopped parsley and a drizzle of olive oil.

Garnish

Taktouka recipe is a traditional Moroccan salad of grilled bell peppers in a delicious sauce. One of the most common appetizers in gatherings and parties.

Moroccan taktouka

bell peppers (red, yellow and orange)

tomatoes (diced almost 1.5 cup.)

Tablespoons cilantro (chopped.)

salt and black pepper (to taste.)

cumin

-1/2 teaspoon red chili flakes or cayenne peppers

Wash the bell peppers and roast - either in the oven, stove top or in your grill. I roasted mine for 40 minutes in 400F oven until blackened and blistered. Let it cool down, then peel and dice.

In a non stick skillet, add the oil then the garlic and saute for a minute.

Add diced tomatoes and cook for another 3-4 minutes.

Add the roasted peppers and all the spices.

Finally add the cilantro, mix well then reduce heat and simmer for 10 more minutes.

Serve immediately or chill in the fridge then serve.

Tried the recipe with cherry tomatoes and small peppers it was delicious and will be added to my favorites. Thank you for sharing.

Easy Roasted Red Pepper Pasta served with fresh basil and light drizzle of olive oil

Taktouka Linguine

linguine

red bell peppers

onion

broth (vegetable

tsp chili flakes

tsp turmeric

cardamom

Wash and dry red peppers (2) &amp; preheat oven to 400F. Line baking tray with aluminum foil, brush with olive oil and cook red peppers for 30 minutes on the middle tray of a preheated oven. Bake until the red peppers are slightly burnt (see photo for reference). Start cooking your tomato sauce &amp; set a large pot of salted water to boil.Once the peppers are ready, set aside to cool until the sauce &amp; pasta are ready.

Chop onions &amp; mince garlic.Blend tomatoes. Prepare spice blend.

Heat olive oil in a pan on medium-low.

Saute onions for 5-7 minutes (past the point of translucency to having caramelized edges).Add garlic, crushed tomatoes (lightly blended), spice blend, &amp; broth.Simmer on medium-low for 12-15 minutes, or until the sauce thickens. Half-way through the cooking of the sauce, start cooking your linguini. Remember that sauce can wait but pasta waits for no one.Add roughly chopped red peppers (skin on) to the tomato sauce. Add salt &amp; pepper to taste. Strain cooked linguini and add to sauce. Stir gently and let simmer for another minute. Serve with fresh basil and a light drizzle of olive oil. enjoy

Tomato Sauce

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Moroccan taktouka

Taktouka Linguine

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