Posted by kathryn in Eggs, Legumes, Recipes, Soups, Autumn, Spring and Summer

One thing I love about blogs is the way they connect people. Different countries and cultures share interests and experiences via blogs. For example in the food blogging community there are a whole series of events, where participants cook and photograph food, all based around a theme.

One of these food blogging events is called the Spice is Right and it’s hosted by Barbara at Tigers&Strawberries. The latest theme ingredient is chillies and this is my entry.

Chillies are an incredibly widely used spice and there are hundreds of varieties of chilli, which all vary in strength, heat, size and appearance. According to Ian Hemphill there is evidence that Mexican Indians were eating chillies as far back as 7,000 BC, making them among the oldest plants cultivated in the Americas.

As a herbalist, chillies have an interest and importance beyond their culinary use. Chilli has distinctive and strong medicinal qualities and is used in Western herbal medicine, in the treatment of a wide variety of conditions. Chillies have a powerful effect on the circulation – just think about how hot you can feel when eating a dish with chillis in: your nose runs, you can become a bit flushed and you might need to take off a layer of clothing.

In clinic I frequently use chilli in people with colds and chronic sinus or hayfever problems. Chilli reduces inflammation, and thins down viscous mucous helping to clear out congestion and drain the sinuses. It also improves blood supply to the upper respiratory tract, bringing vital nutrients and immune system factors to that area, so that finally people can breath again.

Most herbs I use in clinic have to be prescribed at quite a large dose to get a therapeutic effect – more than you would normally use in cooking. However chilli is only needed in tiny doses to get a medicinal effect, so it really does fall into the category of food as medicine.

For this month’s Spice is Right I’ve made up a batch of harissa – I love this hot and spicy sauce and find it a useful ingredient to have in the cupboard. Made with a mixure of fresh chillis, fresh coriander, garlic and spices, it packs a real punch. One batch goes a long, long way and can be added to pasta sauces, salad dressings, stirfries, soups and stews – anywhere that you want to add instant oomph.

After making my harissa I then used a couple of spoonfuls to make Lablabi a North African chickpea soup. I’ve recenly discovered Lablabi and am in serious danger of becoming addicted to it. If you have harissa and some cooked / tinned chickpeas to hand, this soup only takes about 15 minutes. So it’s an easy dinner that is flavour-packed and full of nutrition.

Harissa

You could use ground coriander, cumin and caraway in this recipe, although if you’re going to the trouble of making harissa it only takes a few more minutes to dry roast and grind the whole seeds.

This makes a lot of harissa and it can be stored for a few months in a glass jar, covered with a film of oil.

• 1 tablespoon coriander seeds
• 1 tablespoon caraway seeds
• 2 teaspoons cumin seeds
• 250g fresh red chillies, roughly chopped
• 1 head of garlic, peeled and roughly chopped
• 1 tablespoon dried mint
• 1/2 bunch fresh coriander
• 1 tablespoon salt
• 2 – 3 tablespoons olive oil

Dry fry the seeds (coriander, caraway and cumin) in a pan until you can smell the wonderful aromas coming from the seeds and being careful not to burn them (about 2 minutes). Bash them into a fine powder using a mortar and pestle.

Blend all the ingredients together in a food processor. Add enough olive oil to make a stiff paste.

Lablabi

Serves 2

• 1 litre vegetable stock
• 2 cups cooked chick peas
• 2 teaspoons harissa
• 2 slices sourdough bread, broken into small pieces
• 2 tablespoons parsley, finely chopped
• 2 tablespoons coriander leaves, finely chopped
• 1 tablespoon capers
• 2 soft boiled eggs

Simmer stock, chickpeas and harissa together for 10 minutes. Remove about 1/4 the soup and blend the rest together. Re-mix the removed quarter of soup back into the pan.

Divide bread, herbs, capers and eggs between 2 bowls.

Ladle the soup over and drizzle with olive oil. Serve immediately.

16 July, 2006