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Matchuba is a Moroccan dish than can used as part of a dip, part of a mezze or as a base for other dishes. It makes a great base for a quick shakshuka. I love it on top of hummus served with bread, pita crisps or corn chips for a yummy twist on an old favourite. You can find my hummus recipe here. You can eat matchuba hot or cold & it can be stored in a glass jar in the fridge for up to a week.

Capsicums are an incredibly nutrient dense food, that are at their peak late summer early autumn after a long summer of collecting information that from the sun. Capsicums are anti carcinogenic, nutritive to the blood & cardiovascular system & beneficial to the adrenals. They contain vitamin C, B6, folate, chlorogenic acid, coumaric acid and fat soluble nutrients vitamin K, beta carotene, lycopene, zeaxanthin. These nutrients are always best consumed with a fat i.e. olive oil, like in this dish, as fats aids absorption of the fat soluble nutrients.


5 tbsp olive oil

6 red capsicum (or a mix of colours), cored, seeds removed, cut into 2 cm square pieces

1–2 red chillies, seeds removed & finely chopped (depending on how hot you like it)

3–4 garlic cloves, finely sliced

½ tsp toasted and ground cumin seeds

400 g can good-quality chopped tomatoes

1 tsp sweet paprika

1 &1/2 tsp salt

1 tsp maple syrup

½ tsp dried chilli


Heat a large heavy based frying pan over a medium-low heat. Add the oil, peppers and a pinch of salt, and let them sweat, stirring occasionally for about 35–40 minutes of until they are soft & lost have their shape.

Add the dry & fresh chilli, garlic and cumin and cook, stirring, for 5 minutes.

Add the tomato, paprika, salt & maple syrup and gently simmer for about 30-40 minutes, stirring occasionally. The colour should become darker and it should smell incredible. Check for seasoning before serving or storing in a glass jar in the fridge for up to a week.



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