Equipment
- stove
Ingredients
- 2 red bell peppers
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 20 oz canned fire roasted diced tomatoes, with juices
- 1 tsp sweet paprika
- ¼ tsp red pepper flakes, more or less to taste
- ½ tsp ground coriander
- salt and pepper
- ¼ cup parsley leaves, finely chopped
- ¼ cup cilantro leaves, finely chopped
- 1 tsp red wine vinegar
- Moroccan flatbread or Naan, to serve
Method
- Turn gas burners to medium-high. Put bell peppers directly over the flames and use metal tongs to turn every minute or two until the peppers are charred all over and very soft, about 15 minutes. Alternatively, you can do this under the broiler in the oven (check out my tutorial here) or on a grill outside.
- Once charred, immediately transfer them to a glass bowl and cover with a lid or wrap tightly with plastic wrap to trap steam. Set aside for 10 minutes or so until they are cool enough to handle.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and swirl for about 30 seconds, tossing or stirring just until fragrant.
- Stir in the tomatoes, paprika, red pepper flakes, coriander, and a generous pinch of salt and pepper. Bring to a boil, then lower the heat to low and cover with a lid and simmer.
- When the peppers are cool enough to handle, peel the outer charred skin. Discard the charred skin, stem, and seeds, and roughly chop into small pieces.
- Add the chopped roasted peppers to the skillet with the tomatoes. Cover and simmer for another 5 minutes or so.
- Stir in the fresh parsley, cilantro, and red wine vinegar. Add a splash of water if needed to make it saucier. Let the taktouka rest for a bit until just warm or at room temperature. Serve with your favorite Moroccan bread for dipping, with pasta or veggies, or as a base for your protein of choice!
Nutrition
Serving 1servingCalories 59kcalCarbohydrates 8gProtein 1gFat 3gSaturated Fat 0.4gPolyunsaturated Fat 0.4gMonounsaturated Fat 2gSodium 151mgPotassium 121mgFiber 2gSugar 4gVitamin A 2065IUVitamin C 57mgCalcium 41mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
3 Responses
YES it is that good! It’s such a lovely blend of peppers and tomatoes and the spices, yum! I’m still perfecting my pepper charring technique on the stove or in the toaster oven?! But it’s been a hit both times I’ve made taktouka, try it you’ll be happy you did!
Hey Sandy! So happy that you enjoyed this recipe and are working on your pepper charring skills!! It’s a good one to have in your tool belt hehe Thanks so much for taking the time to share your experience with this taktouka recipe!
Can I use jarred roasted red peppers in a pinch? Sounds delicious. Thanks