Harira (Meatless)

Serves 8

Recipe from Martha Stewart Slow Cooker

Husband-Tested in Alice’s Kitchen

Harira is the national dish of Morocco. There are many versions Harira.  I thought this was just delicious and perfect comfort food.  This slow cooker, make-ahead version of Harira is loaded with good-for-you protein and fiber.  While the chickpeas are resting, measure out the spices and prep the rest of the ingredients. 

1 cup dried chickpeas, picked over and rinsed

Water

2 Tablespoons extra-virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 Tablespoon ground ginger

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

Pinch saffron

1 (3-inch) cinnamon stick

1 can (28 oz.) crushed tomatoes

¼ cup chopped fresh cilantro (Use Dorot frozen cilantro if fresh isn’t available.)

1 cup dried French green lentils, picked over and rinsed

1 cup dried red lentils, picked over and rinsed

8 cups boiling water

Kosher salt and freshly ground pepper, to taste, before serving

Toasted flat bread and plain yogurt and more fresh cilantro for serving, if desired

For a quick soak, cover the chickpeas in a large saucepan with water.  Bring to a boil.  Remove from heat and let stand, covered, for 1 hour.  Drain and set aside.

Preheat a 5- to 6-quart slow cooker.

Heat oil in a large skillet over medium-high heat.  Add the onion and cook, stirring occasionally, until softened and slightly golden, about 10 minutes.  Add the garlic, ginger, turmeric, cumin, black pepper, cayenne, saffron, and cinnamon stick.  Cook until fragrant, about 2 minutes.  Add the tomatoes and cilantro.  Bring to a boil.  Reduce heat to medium and simmer about 5 minutes.

Transfer the tomato mixture to the slow cooker.  Add the French lentils and red lentils and chickpeas.  Add the salt to the boiling water and pour into the slow cooker.  Stir to mix and then cover.  Cook on High until the legumes are tender, about 2½ hours (or on Low for 5 hours.) Season with a sprinkling of salt and pepper, top with more cilantro, and serve with flatbread and yogurt, if desired.

Notes:

By my calculations, this dish (without flatbread and yogurt) is 313 calories per serving.