Harira - Moroccan Chickpea Stew

 

Moroccan Chickpea Stew

Ingredients:

·        1 ½ cups dried chickpeas

·        7 cups water

 

·        2 tablespoons oil

·        1 onion, finely chopped

·        1 celery rib, finely chopped

·        28 oz. can of crushed tomatoes

·        1 cup lentil

·        1 t. turmeric

·        1 t. cumin

·        2 t. paprika

·        2 t. coriander

·        ½ t. red pepper flakes

·        1/3 cup fresh cilantro

·        Ground black pepper

 

·        2 oz. orzo or thin pasta, broken into 1 inch pieces

·        1 ½ t. salt

·        1/3 cup fresh greens (e.g. kale)

 

Directions:

1.      Pressure cook dried  chickpeas in 7 cups water for 35 minutes

2.      Natural Release Multi-Pot (about 10 minutes) reserve the agua faba (bean water) and chickpeas

3.      In a pan,  sautee the chopped celery and onions until translucent (about 5 minutes)

4.      Add paprika, turmeric, coriander, red pepper flakes and black pepper to sauté pan and and bloom for 2 minutes

5.      Add sauté pan contents into Multi-Pot

6.      Add dried lentils and cilantro

7.      Lock Multi-Pot and Pressure Cook on High for 7 minutes, either quick release or natural release

8.      Open Multi-Pot and add pasta, salt and greens and stir

9.      Loosely cover Multi-Pot and warm for 7 minutes

10.   Add either  Preserved Lemons or 1 ½  t. lemon juice to stew

11.   Serve