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!