Moroccan Grilled Pepper And Tomato Salad Chakchuka Recipes

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MOROCCAN TAKTOUKA : ROASTED PEPPERS AND TOMATO SALAD



Moroccan Taktouka : roasted peppers and tomato salad image

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

Provided by Idriss

Categories     Side Dish

Time 30m

Number Of Ingredients 9

2 large sweet peppers
1 tbsp olive oil (plus more for garnish)
1 large onion (finely diced)
2 garlic cloves
5 ripe italian tomatoes (grated)
1 tsp tomato paste
1/2 tsp cumin
1 tsp paprika
1 tsp salt

Steps:

  • 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.

Nutrition Facts : Calories 112 kcal, ServingSize 1 serving

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD



Taktouka - Moroccan Tomato and Pepper Salad image

Make and share this Taktouka - Moroccan Tomato and Pepper Salad recipe from Food.com.

Provided by PanNan

Categories     Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 large sweet green peppers such as bell peppers
3 tablespoons olive oil
4 large tomatoes
1 teaspoon finely chopped garlic, about 2 cloves
2 tablespoons chopped fresh parsley
2 tablespoons fresh cilantro, chopped
1 teaspoon paprika
1/2 teaspoon cumin
1 pinch cayenne pepper
1/2 teaspoon salt (to taste)
1/2 teaspoon caster sugar

Steps:

  • Preheat grill or grill pan to high.
  • • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
  • • Remove the green peppers from the grill and set aside to cool.
  • • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
  • • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
  • • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
  • • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
  • • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

Nutrition Facts : Calories 145.2, Fat 10.8, SaturatedFat 1.5, Sodium 304.7, Carbohydrate 12.2, Fiber 3.9, Sugar 7.4, Protein 2.5

MOROCCAN GRILLED PEPPER AND TOMATO SALAD (CHAKCHUKA)



Moroccan Grilled Pepper and Tomato Salad (Chakchuka) image

Here's a salad that evokes the smells and tastes of Morocco. 'Chakchuka' is a wonderful side dish that refreshes with the tanginess of preserved lemons, leaving a lovely lingering after-taste. It has real body that doesn't leave you hungry once you have finished eating...unlike most other salads! Recipe courtesy of www.africanoz.com.au. I have not tried this, but i think with the addition of some chickpeas & served with couscous this would be great! Time is an estimate.

Provided by Rhiannon and Matt

Categories     African

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 medium green peppers
3 (800 g) cans plum tomatoes
6 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1/2 teaspoon dried chili
1 teaspoon paprika
salt, to taste
1 preserved lemon (this can be bought from any good delicatessen)
1 bunch flat leaf parsley, finely diced

Steps:

  • Using the oven, grill the uncut peppers on full for 10-15 minutes until the skin starts to blister and turn charcoal black. Let cool and peel off the softened flesh, cut and dice into small squares about 2cm in size. Throw the core of the pepper and seeds away.
  • Slice the preserved lemon into thin strips lengthways.
  • Drain and chop the tomatoes into bite sized pieces and in a large frying pan combine with all the olive oil.
  • Add the garlic with the paprika and salt to the fry pan and cook over a medium heat for 15 or 20 minutes until the ingredients become dry and solid. Stir the mixture, taking care it does not burn.
  • Now, add the peppers, the preserved lemon, and the parsley.
  • Cook for a further 5-10 minutes to really thicken the sauce. Serve hot and enjoy!

Nutrition Facts : Calories 325.7, Fat 22, SaturatedFat 3.2, Sodium 51.3, Carbohydrate 31.8, Fiber 10.5, Sugar 19, Protein 7.4

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