Harissa in downtown Toronto???
Or just make your own:
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cloves garlic, quartered
salt to taste
3 tablespoons sweet paprika
1 tablespoon red pepper flakes
1 tablespoon olive oil
additional olive oil
Toast the caraway, coriander, and cumin in a skillet over medium heat until very aromatic, about 2-3 min. Let cool and grind to a fine powder. Add the garlic and salt and grind again until smooth. Add the paprika, pepper flakes, and 1 Tbsp oil and grind till well combined. The harissa will be very thick and dry. Transfer to a small jar and cover with olive oil. It will keep, covered, in the refrigerator for 6 months.
4 (115 g) ounces dried chilies, soaked overnight
8 cloves garlic, chopped
1/2 tablespoon ground coriander
1 tablespoon ground caraway
2 tablespoons mint, chopped
2 tablespoons cilantro leaves, chopped
1 tablespoon fresh parsley leaves, chopped
1/2 tablespoon rock salt
1 tablespoon tomato puree
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
Simmer the chilies for 2 minutes in a little water and soak for 1 hour.
Blend with all the remaining ingredients in a food processor until smooth.
Pass through a sieve to remove any lurking chili seeds.
Put in a sterilised glass jar, dribble extra olive oil over the surface to create an airtight seal.
Google will find many more variations. Just pick one you like.