Tchoutchouka

In a large skillet, cook over medium heat for 30 to 35 minutes, stirring often, until the absorption of the juice:

1 kg of roasted peppers, peeled, diced
1 kg of peeled tomatoes, diced
1 bunch parsley, chopped
1 bunch chopped coriander
4 cloves garlic, crushed
2 tablespoon paprika
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon salt

Serve hot or cold and with skewers or meat in the oven.