Site icon Comfort Me With Beets


This is the first thing I made in bulk so that I could pack a couple of portions on our first 2-night trip to the coast of Washington in Pernell. Harira is the national dish of Morocco and is a traditional fast-breaking meal during Ramadan. It is vegan and delicious, rich with spices including saffron and cinnamon. It was the perfect meal on a cool evening spent among the redwoods.

This version is straight out of Martha Stewart’s Slow Cooker book. It turned out perfect and I wouldn’t change a thing. It freezes and reheats well, so don’t be shy about making such a large batch. 

Serves 8.



  1. Preheat 5-6 quart slow cooker.
  2. Heat olive oil in a large skillet over medium-high.
  3. Add onion and cook until golden, about 10 minutes.
  4. Add garlic, ginger, turmeric, cumin, 1 teaspoon black pepper, Aleppo or cayenne, saffron and cinnamon. Cook 2 minutes until fragrant.
  5. Add tomatoes and cilantro, bring to a boil. Reduce heat to simmer and cook for 5 minutes.
  6. Transfer mixture to the slow cooker.
  7. Add chickpeas, green and red lentils.
  8. Stir in the boiling water.
  9. Add 1 teaspoon salt.
  10. Cover and cook on high until chickpeas are tender, about 2½ hours.
  11. Season with more fresh cilantro, salt and pepper.
  12. Serve with your favorite flat bread.

NOTE: To quick soak chickpeas, place them in a large pot and cover with plenty of water. Bring to a boil and turn off the heat. Cover with a lid and let stand for 1 hour. Drain. You can save the soaking liquid for future projects such as homemade hummus.

Exit mobile version