Courgettes with onions, tomatoes and harissa

Courgettes with onions, tomatoes and harissa

Courgettes aux oignons et aux tomates

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish is very good served on its own, or with rice or couscous.

Ingredients

Quantity Ingredient
3-4 medium courgettes
3 tablespoons extra virgin olive oil
1 large onion, thinly sliced
3 garlic cloves, finely chopped
4 ripe tomatoes, peeled and chopped
1-2 teaspoons Sabbath artichoke salad with fennel and harissa, harissa only, or to taste
5-6 tablespoons hot water
salt

Method

  1. Trim the ends off the courgettes, then cut into 1cm rounds.
  2. Heat the olive oil in a large frying pan and add the onion. Cook over a moderate heat until it starts to turn golden, then add the garlic and cook for 2 more minutes.
  3. Add the courgettes, tomatoes, harissa and the hot water. Season with salt and bring to the boil. Cover and simmer for 30–40 minutes or until the courgettes are tender and the sauce has reduced. Serve hot.
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