Slow Cooker Ras El Hanout Chickpeas and Red Rice

After being on the road for days, there’s nothing like a home-cooked meal.  While we like to pack a cooler full of vegan goodness, it doesn’t stop some of the less healthy options from sneaking their way into the road menu.  So returning home, it felt like the right time to get the old slow cooker out.

Ras el hanout is a Northern African spice blend.  While there’s some variation in what’s included based on the brand, mine is heavy on the coriander, turmeric and cardamom.  It’s going to sound weird, but today’s recipe was inspired by orange spice tea.  I thought about how hints of coriander, cinnamon and cardamom pair nicely with orange.  And then, built a savory slow cooker meal around it.  The result is a hearty, nourishing, one pot meal.

For a variation, add carrots instead of sweet potato.  Top with slivered almonds and scallions.

Ras El Hanout Chickpeas and Red Rice

1 15 ounce can of chickpeas, drained and rinsed

1 ½ cups Bhutan red rice

1 ½ cups sweet potatoes, cubed

2 celery stalks, diced

1 medium onion, chopped

3 garlic cloves, coarsely chopped

1 ½ – 2 tsp ras el hanout 

¼ tsp fresh orange peel, grated

2 ½ cups broth (fake chicken or vegetable)

1-2 tsp hot sauce

1 Tbsp dried currants

2-3 Tbsp lemon juice

2 scallions, chopped

1. Add everything through “broth” to a slow cooker.  Cover with lid and cook on HIGH for ~3 hours.

2.  Once cooking is complete, stir in hot sauce, currants, lemon juice and scallions.  Taste and adjust seasonings.  

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