This easy Moroccan Side dish is 100% vegan and super easy to make. It's made using roasted sweet peppers, fresh tomatoes and a banging blend of spices!
To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.
Once ready put your peppers in a Ziploc bag and seal it.
Start by mincing your onion and garlic. Heat up 1 tbsp. of olive oil in a non stick pan on medium-low and add your onion and garlic.
Cut your tomatoes in half (length-wise) and use a box grater to grate the inside of the tomato into a bowl to extract the pulp out and set aside. If you don't feel like grating tomatoes, you can just dice them.
Cook for 4-5 minutes and add your fresh grated/diced tomatoes, cumin, paprika and salt. Cook for 5 minutes and add your tomato paste.
Open your Ziploc bag and peel the charred skin from the peppers along with the seeds. Cut the peppers into strips and add to the sauce. Cook for another 3-5 minutes and turn off the heat.
Garnish with some freshly chopped parsley and a drizzle of olive oil.