moroccan gold

Canned tomatoes work perfectly for this, but if the season’s right, I’ll throw in some fresh ones, too. In a colander, drain the peeled tomatoes over a bowl, reserving the juices.

Add the tomatoes to a large heavy pot over medium-low heat. If you’re using some fresh tomatoes too, roughly chop them, drain their juice, and add them to the pot, too. Using a flat spoon or spatula, break up the tomatoes into small chunks. Cook them, stirring occasionally, for about an hour. 

Preheat the broiler. I’m not usually a fan of green bell peppers, but they add a much needed bite to this dish. On a baking sheet, lay out the green, red, and yellow peppers. Place the pan under the broiler and char the peppers. Using tongs, turn them frequently until they are blackened on all sides. You can also blacken them over an open flame, if you prefer.

When the peppers are completely charred, place them in a large bowl and cover with plastic wrap. Allow them to steam for about 20 minutes–this will make it easier to remove their skins.

Carefully remove the stems from the peppers and peel off their skins. Slice them lengthwise and lay the flesh open on a cutting board. Using the back of a knife, scrape any remaining seeds from the peppers and roughly chop.

After the tomatoes have cooked for an hour, they should be slightly darker and a lot of their liquid will have evaporated. 

Add the chopped roasted peppers to the tomatoes in the pot. 

Finely chop 8 to 10 large garlic cloves–you should have about 1/2 cup. Stir the garlic into the pot. 

Add the paprika, cayenne pepper, a pinch of sugar, kosher salt and freshly ground black pepper to the pot and stir well. You can adjust the cayenne depending on how much heat you like (chouchouka should have a bit of a kick), but remember that it’s going to cook down for another two hours, so the flavors will intensify. You can always add more later.

My twist on the classic seasoning of this dish is to add some smoked paprika to the mix. You won’t really taste the smokiness, but it will add a particular depth of flavor. If you use the hot variety of smoked paprika, adjust your cayenne pepper accordingly.

Cook the mixture over low heat for another two hours, stirring occasionally. If the tomatoes begin to look dry, add some of the reserved tomato sauce.

When the Chouchouka has fully cooked, it will be even darker in color. Taste for seasoning and adjust as needed. Add a couple of tablespoons of canola oil and stir into the mixture to finish.

Cool to room temperature and serve. Lusciously tangy and densely packed with rich flavor, the savory bite of garlic, and that little kick of heat–what a gem this dish is!

Makes 4 to 5 cups:

2 28 ounce cans of whole peeled tomatoes
3 or 4 mixed bell peppers (one green)
8 to 10 garlic cloves
2 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
pinch of sugar
kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1 to 2 tablespoons canola oil

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