Vegetarian Times

Harissa.  Pronounced hah-REE-sah.  So, I used green chiles instead of red and Todd thought it was guacamole, which is what it looks like- but absolutely NOT what it tasted like.  It was spicy spicy.  And smokey from the fire roasting of the peppers...   And garlicy from the garlic.  Mixed with cous cous as recommended, gave a yummy after-kick.  All together with a chick pea carrot mixture- even the girls loved it.  I can't believe it, but this recipe is a keeper! (from the June issue of Vegetarian Times, which, yes, I get monthly)

Harissa:

10-12 dried red peppers or fresh fire roasted chile of your choice

2 cloves garlic

1 tsp fennel

1 tsp coriander

1/2 tsp cumin

2 tbsp olive oil

All blended together in the processor.

Ok, so now that that's done, 

"Spicy Moroccan Chickpea Tacos"

Cook some onions in oil

Add 1 tsp fennel seeds, cook 2 minutes.

Add 2 cups cooked chick peas (or a can of them),

1/2 cup chopped carrots

1/4 cup raisins (OK, I left these out because I don't like how raisins expand when cooked!)

1 Tbs harissa (I added 2)

1/3 cup grape tomatoes (or whatever kind you have, or none if you don't want any)

Serve over cous cous or inside corn tortillas.

Seriously, the girls even loved this one!