Slow Cooker Morocco Harira Recipes

Steps:

• 1. Combine all incredients, except spaghetti and parsley, in slow cooker. Cover and cook on LOW 4 hours.
• 2. Stir in spaghetti and parsley; cover and cook on LOW until spaghetti is tender, about 30 minutes.

Steps:

• Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
• Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
• Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
• To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.

Steps:

• In a medium sized bowl, pour 1 cup of water, the lemon juice and the flour. Set aside.
• Also put 1 garlic clove and 1/4 of the corriander to one side until the end of cooking.
• Take a heavy bottomed pan or pressure cooker and place the meat (if using small pieces or boneless meat, it's best to secure them in a muslin cloth bag), add the vegetables and remaining corriander roughly chopped.
• Fry those ingredients with a little oil, 1 tsp of ras el hanout for a couple of minutes then pour on the water and leave to simmer, covered for 1 and a 1/2 hours or around 45 minutes in a pressure cooker. (or until meat and vegetables are tender) Add salt & pepper to taste.
• Remove the meat and set aside. Remove any traces of bones, gristle etc.
• Liquidise the remaining vegetables and push through sieve when finished, take another cup of freshly boiled water and pour over sieve to get any last traces!
• Put everything back in the pan and on low heat (just enough to reach a slow boil) You may wish to add a little more water or stock at this stage.
• When the harira reaches the boil, lower heat a little & add the flour mixture prepared in step 1. Add a few tbsp of the harira to the flour mix first. Remember to add gradually and stir continuously to avoid lumps.
• Turn heat to low and finely chopped coriander (last 1/4), final garlic clove minced & 2 tsp of ras el hanout. Allow the harira to heat through again so garlic is not raw.
• Sprinkle more coriander on top if desired and serve with fresh bread.

Steps:

• Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
• Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.