North African spiced sauce for adding to chickpea stews or couscous.
30g chillies
6 cloves garlic
1 tsp ground coriander
1 tsp caraway seeds
1 tbsp dried mint
Handful of fresh coriander, chopped
2 tbsp olive oil
1 tsp salt.
Put unpeeled garlic cloves in a pan of cold water, bring to the boil, drain, cover with cold water and repeat. Drain and cover with cold water to cool, then peel the garlic. Place the chillies, garlic, coriander, caraway, mint in a blender with a little water to get the mix going. Add the oil and salt and liquidise again. Store in a jam jar with a little olive oil on top – it should keep for a fair few weeks.
A workers' cooperative growing food on London's edge in the Lea Valley
