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.
Slow Cooker Hamin Stew
Servings
4 Servings
Ingredients
- 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
Instructions
- Preheat slow cooker to low.
- Line the bottom of the slow cooker with the sweet potatoes and potatoes. Top with stew meat and then wheatberries, lentils and garlic.
- Spoon harissa over top and sprinkle salt and pepper and bay leaves.
- Place eggs on top gently.
- Pour water to cover all ingredients.
- Cook on low heat overnight or at least 8 hours. Remove eggs and peel.
- Serve hot with peeled eggs.
Nutrition
Nutrition Facts
Slow Cooker Hamin Stew
Amount per Serving
Calories
496
% Daily Value*
Fat
14.4
g
22
%
Cholesterol
281
mg
94
%
Sodium
757
mg
33
%
Carbohydrates
45
g
15
%
Fiber
7.7
g
32
%
Protein
50.3
g
101
%
* Percent Daily Values are based on a 2000 calorie diet.
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