Harrisa

Toast the caraway, cumin, coriander, and cinnamon in a dry skillet over medium heat, stirring constantly, until fragrant. Remove from heat and allow the spices to cool slightly before grinding them into a coarse powder using a mortar and pestle or spice grinder.

Stem and roughly chop the dried or fresh chilies, removing seeds if a milder heat is desired. Combine the chopped chilies with the ground spice mixture in the mortar or a food processor.

Add the garlic cloves to the chili and spice mixture and pound or process until a rough paste begins to form. Gradually drizzle in the olive oil while continuing to work the mixture until it comes together into a thick, cohesive harissa paste.

Heat a generous splash of olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the harissa paste to the pot and fry it gently, stirring frequently, to bloom the flavors and cook out the raw garlic.

Add your prepared base ingredients such as soaked legumes, diced vegetables, or meat to the pot and stir well to coat everything thoroughly with the harissa paste.

Pour in enough water or broth to cover all ingredients generously, then bring the soup to a boil over high heat. Reduce the heat to low, cover partially, and simmer until the ingredients are completely tender and the broth has thickened into a hearty stew.

Taste the harrisa and adjust seasoning with salt, additional ground spices, or a squeeze of lemon juice as needed. Stir well to incorporate any adjustments.

Ladle the harrisa into deep bowls and finish with a drizzle of good-quality olive oil over the top. Serve immediately with crusty bread or flatbread on the side.