Matbucha

Preheat the oven to 220°C (425°F) on conventional top-and-bottom heat. Place the bell peppers on a baking sheet and roast for about 25-30 minutes until charred in spots, turning them a couple of times during the process. Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes so the skins peel off easily.

Prep the vegetables: slice the onion into half-moons. Finely chop the garlic. Seed and devein the chili pepper, then finely chop. Grind the coriander seeds and cumin in a mortar and pestle.

Sauté the onion in a Dutch oven or heavy-bottomed pot with olive oil until soft and golden, about 5-7 minutes. Add the garlic and chili pepper to the onion and cook for another 3 minutes. Stir in the spices (cumin, coriander, paprika) and tomato paste in the last minute of cooking.

Add the canned tomatoes, bring to a simmer, stir well, and reduce the heat. Simmer the matbucha low and slow for about 2 to 2.5 hours, stirring occasionally and breaking up the tomato chunks with a wooden spoon.

While the matbucha is simmering, peel the skins off the peppers, remove the stems and seeds, and slice them into strips. Stir the peppers into the matbucha 10 minutes before it's done.