Delicious almost-puree of roasted and spiced veggies, often eaten with hardboiled egg and canned tuna on fresh bread. Asma says a great weekday lunch is to make a sandwich of the tagine poulet, using this as a spread on the baguette.
pinchchili powderdepending on spice of pepper, and spice profile desired
1tspolive oilat least
1tspminced garlic
3tbspcanned tuna, in oil
Instructions
Eggs - Set egg to boil in water if you haven't already. When cooked, allow to cool, peel and keep aside.
Roast - Meanwhile, preferably over a flame, roast the peppers, onion and tomato until completely black, then put inside a paper bag to allow to sweat. When cool (~20 mins), pull off the skin and put the vegetables in a bowl, or a food processor.
Pulse - Assuming you don't have a moulin à legumes put the roasted vegetables, spices and olive oil into a food processor. You do not want a puree, so just pulse a few times until combined but still chunky. Adjust salt and chili to taste.
Serve - Garnish with the sliced hardboiled egg, a bit of tuna and drizzled with olive oil, Serve with slices of fresh bread.