Ingredients

• 3 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 5 cm. cinnamon sticks (or 1 tsp. ground cinnamon)
• 2 tablespoons light olive oil
• 1 onion, chopped
• 2 -3 garlic cloves, chopped
• 1 teaspoon ground sumac (or fine zest of 1 lemon)
• 1 (14 1/2 ounce) can tomatoes
• 2 -3 roasted red peppers, chopped
• 2 teaspoons brown sugar
• 2 teaspoons red wine vinegar
• 1/4 teaspoon chili flakes
• salt & freshly ground black pepper

Instructions

1. Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder.

2. Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.