Moroccan Grilled Pepper and Tomato Salad (Chakchuka) Recipe

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Moroccan Grilled Pepper and Tomato Salad (Chakchuka)
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Ingredients:

Directions:

  1. Using the oven, grill the uncut peppers on full for 10-15 minutes until the skin starts to blister and turn charcoal black. Let cool and peel off the softened flesh, cut and dice into small squares about 2cm in size. Throw the core of the pepper and seeds away.
  2. Slice the preserved lemon into thin strips lengthways.
  3. Drain and chop the tomatoes into bite sized pieces and in a large frying pan combine with all the olive oil.
  4. Add the garlic with the paprika and salt to the fry pan and cook over a medium heat for 15 or 20 minutes until the ingredients become dry and solid. Stir the mixture, taking care it does not burn.
  5. Now, add the peppers, the preserved lemon, and the parsley.
  6. Cook for a further 5-10 minutes to really thicken the sauce. Serve hot and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 152.86 Kcal (640 kJ)
Calories from fat 134.04 Kcal
% Daily Value*
Total Fat 14.89g 23%
Sodium 7.11mg 0%
Potassium 171.57mg 4%
Total Carbs 5.52g 2%
Sugars 1.96g 8%
Dietary Fiber 2.12g 8%
Protein 1.04g 2%
Vitamin C 69.2mg 115%
Iron 0.2mg 1%
Calcium 14.2mg 1%
Amount Per 100 g
Calories 144.1 Kcal (603 kJ)
Calories from fat 126.36 Kcal
% Daily Value*
Total Fat 14.04g 23%
Sodium 6.7mg 0%
Potassium 161.74mg 4%
Total Carbs 5.2g 2%
Sugars 1.85g 8%
Dietary Fiber 2g 8%
Protein 0.98g 2%
Vitamin C 65.2mg 115%
Iron 0.2mg 1%
Calcium 13.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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