Vegan Classic Harissa

Total time1 hr

Prep time20 min

Cook time10 min

Smoky dried chiles do all the heavy lifting here, soaked until pliable and blitzed with roasted red peppers, garlic, and a toasty blend of caraway, coriander, and cumin. A hit of smoked paprika deepens the color while lemon juice and olive oil bring everything together into a smooth, spoonable paste. It's the kind of condiment that makes everything better — stir it into grain bowls, swirl it into soups, or use it as a base for a marinade. Since it's built entirely from chiles, spices, and pantry staples, it's a naturally plant-based addition to your fridge. Store it under a thin seal of olive oil and it'll keep for weeks, getting more flavorful as the spices meld. This is a great one to have on hand for a vegan kitchen that likes a little heat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

4 dried guajillo chiles, stems and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
See all
2 dried ancho chiles, stems and seeds removed
2 dried chiles de arbol, stems removed
2 roasted red peppers (from a jar, about 4 oz), drained and patted dry
4 cloves garlic, peeled
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp smoked paprika
½ tsp salt
1 tbsp fresh lemon juice
¼ cup extra-virgin olive oil, plus more for topping

Instructions

1
Place the guajillo, ancho, and chile de arbol pieces in a medium bowl and cover with boiling water. Let soak for 25–30 minutes, until the chiles are fully softened and pliable. Drain, discarding the soaking liquid.
2
While the chiles soak, toast the caraway, coriander, and cumin seeds in a dry small skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can scorch quickly. Transfer immediately to a small plate to cool.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!