Slow cookers are a natural for soups, especially bean based soups, because the beans really benefit from slow cooking. It’s cold, so soups satisfy, and so does spicy! Try it with Moroccan spice and see life warm up in many ways. Apparently I wasn’t finished with Moroccan flavors after Fuhrman’s Moroccan greens.
Harira is the traditional dish to end each day of fasting during Muslim Ramadan in Morocco. When the cannon goes off at sunset, families from Casablanca to Marrekech tuck into a bowl of this wonderful soup that is easily made vegan. The combination of lentils with the bigger chickpeas is divine. If you like spicy, don’t delay! It doesn’t have to be hot, but it does need the spices. Harira is traditionally made hot and spicy with the addition of harissa, a spicy paste unfortunately made with gobs of oil. Ditch it, and use Sriracha or your favorite hot sauce instead.
1 onion, chopped
1 carrot, chopped
2-3 cloves garlic, chopped
1/2 t each: ground ginger, cinnamon, cumin, turmeric (or a few strands of saffron)
3/4 C lentils
1 can diced tomatoes
1 can chickpeas, drained and rinsed
5-6 C water or broth
1-2 T broth powder (if using water) I used Dr. Fuhrman’s Vegi Zest
1 C cooked rice or small pasta (optional)
For Serving: All to taste
Combine all ingredients except rice or pasta and garnishes in a slow cooker, cook on High for an hour or so, then turn down to Low and cook for 6-8 hours. To speed up cooking, pre-heat the slow cooker, and saute the veggies first. If your lentils are really old (like mine were) you may want to add the tomatoes later, as the acid in tomatoes can interfere with the cooking of legumes.