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Slow Cooker Hamin Stew

Slow Cooker Hamin Stew

Traditional Hamin, a Jewish Moroccan stew served on Shabbat, is prepared in a large pot where each part is divided into little bags. For this simplified version we took the flavors and ingredients, but kept everything in one main pot. If you like feel free to separate the grains from the meat and potatoes.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 medium sweet potato, scrubbed, cut into bite-sized chunks
  • 1 medium Russet potato, scrubbed, cut into bite-sized chunks
  • 1 pound beef stew meat
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ½ cup wheat berries
  • ½ cup brown lentils
  • 2 cloves garlic, chopped
  • 2 tablespoons Jamie Geller Harissa
  • 1½ teaspoon kosher salt 
  • Freshly cracked black pepper
  • 2 bay leaves
  • 4 eggs


Preheat slow cooker to low.

1. Line the bottom of the slow cooker with the sweet potatoes and potatoes. Top with stew meat and then wheatberries, lentils and garlic.

2. Spoon harissa over top and sprinkle salt and pepper and bay leaves.

3. Place eggs on top gently.

4. Pour water to cover all ingredients.

5. Cook on low heat overnight or at least 8 hours. Remove eggs and peel.

6. Serve hot with peeled eggs. 

Nutrition Information

  • Serving Size: 1
  • Calories: 496
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 281 mg
  • Fat Content: 14.4 g
  • Fiber Content: 7.7 g
  • Protein Content: 50.3 g
  • Sodium Content: 757 mg