oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the coriander and cumin; stir for about 30 seconds. Add the potato and bell pepper; continue cooking, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes.
Stir in the coconut milk, water, chickpeas, and spinach. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the potato is tender, about 5 minutes.
Stir in all the cilantro and chilies; cover and continue to simmer for 5 to 7 minutes to blend flavors. Season to taste.
To serve, fluff the rice with a fork. Spread a layer of rice in the bottom of shallow soup plates and top with the stew. Garnish with green onion curls.
advance preparation
Refrigerate this stew and the rice in separate covered containers for up to 3 days.
TIPS
True basmati rice, the famous aged aromatic rice, is grown in the foothills of the Himalayan Mountains; less aromatic varieties are grown in the United States, primarily in the Southwest and California. In both brown and white forms, it has a nutlike fragrance and a delicate, almost-buttery flavor. Lower in starch than other long-grain rices, basmati rice grains cook up fluffy and separate. Store basmati rice in an airtight container in a cool, dry place for up to 1 year.
Do not confuse canned unsweetened coconut milk with “cream of coconut,” used mainly for desserts and mixed drinks. Low-fat, or “lite,” coconut milk, available in Asian markets and some supermarkets, contains about half the calories and fat of regular coconut milk. To reduce the fat when using regular coconut milk, combine it with an equal amount of water. In both low-fat and regular products, the coconut fat naturally separates from the coconut milk; shake well before using.
To make green onion curls, slice the green parts of green onions very thinly lengthwise. Drop into a bowl of ice water; curls will form in 10 to 15 minutes.
No treasure is equal to rice.
—Indian proverb
Morrocan Red Lentil Stew
moroccan red lentil–bean stew
Vegan recipe
In Morocco, a well-loved stew called harira breaks religious fasts. Each household has its own version. This recipe, a creation of my friend and chef extraordinaire Nathan Fong, replaces the traditional lamb or beef with plenty of white beans. It’s a satisfying, hearty meal.
Makes 5 cups (4 to 6 servings)
1 tablespoon olive oil
1 cup finely chopped onion
1 teaspoon saffron threads, crushed
1 tablespoon hot water
2 teaspoons curry powder
1 teaspoon ground cumin
2 teaspoons minced fresh rosemary, or 1 teaspoon dried rosemary, crushed
1 teaspoon fennel seeds (see Tip)
6 cups vegetable stock, heated
1 15-ounce can white beans, drained and rinsed
½ cup dried red lentils
½ cup basmati rice
1 tomato, cut into ½-inch dice
1 / 3 cup coarsely chopped fresh cilantro, plus sprigs of fresh cilantro for garnish
1 tablespoon tomato paste
˜ few drops of Tabasco sauce, or to taste
˜ salt and freshly ground pepper to taste
Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Meanwhile, mix the saffron with the hot water; set aside.
Add the curry powder, cumin, rosemary, and fennel seeds to the Dutch oven; stir for about 30 seconds. Stir in the saffron mixture and the vegetable stock, beans, lentils, and rice. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the lentils and rice are tender, about 30 minutes. Stir in the tomato, chopped cilantro, and tomato paste. Season to taste.
Garnish servings with sprigs of cilantro.
advance preparation
This stew will keep for up to 5 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired.
variation
Substitute brown lentils for the red lentils; increase the cooking time to about 35 minutes, or
Add the coriander and cumin; stir for about 30 seconds. Add the potato and bell pepper; continue cooking, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes.
Stir in the coconut milk, water, chickpeas, and spinach. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the potato is tender, about 5 minutes.
Stir in all the cilantro and chilies; cover and continue to simmer for 5 to 7 minutes to blend flavors. Season to taste.
To serve, fluff the rice with a fork. Spread a layer of rice in the bottom of shallow soup plates and top with the stew. Garnish with green onion curls.
advance preparation
Refrigerate this stew and the rice in separate covered containers for up to 3 days.
TIPS
True basmati rice, the famous aged aromatic rice, is grown in the foothills of the Himalayan Mountains; less aromatic varieties are grown in the United States, primarily in the Southwest and California. In both brown and white forms, it has a nutlike fragrance and a delicate, almost-buttery flavor. Lower in starch than other long-grain rices, basmati rice grains cook up fluffy and separate. Store basmati rice in an airtight container in a cool, dry place for up to 1 year.
Do not confuse canned unsweetened coconut milk with “cream of coconut,” used mainly for desserts and mixed drinks. Low-fat, or “lite,” coconut milk, available in Asian markets and some supermarkets, contains about half the calories and fat of regular coconut milk. To reduce the fat when using regular coconut milk, combine it with an equal amount of water. In both low-fat and regular products, the coconut fat naturally separates from the coconut milk; shake well before using.
To make green onion curls, slice the green parts of green onions very thinly lengthwise. Drop into a bowl of ice water; curls will form in 10 to 15 minutes.
No treasure is equal to rice.
—Indian proverb
Morrocan Red Lentil Stew
moroccan red lentil–bean stew
Vegan recipe
In Morocco, a well-loved stew called harira breaks religious fasts. Each household has its own version. This recipe, a creation of my friend and chef extraordinaire Nathan Fong, replaces the traditional lamb or beef with plenty of white beans. It’s a satisfying, hearty meal.
Makes 5 cups (4 to 6 servings)
1 tablespoon olive oil
1 cup finely chopped onion
1 teaspoon saffron threads, crushed
1 tablespoon hot water
2 teaspoons curry powder
1 teaspoon ground cumin
2 teaspoons minced fresh rosemary, or 1 teaspoon dried rosemary, crushed
1 teaspoon fennel seeds (see Tip)
6 cups vegetable stock, heated
1 15-ounce can white beans, drained and rinsed
½ cup dried red lentils
½ cup basmati rice
1 tomato, cut into ½-inch dice
1 / 3 cup coarsely chopped fresh cilantro, plus sprigs of fresh cilantro for garnish
1 tablespoon tomato paste
˜ few drops of Tabasco sauce, or to taste
˜ salt and freshly ground pepper to taste
Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Meanwhile, mix the saffron with the hot water; set aside.
Add the curry powder, cumin, rosemary, and fennel seeds to the Dutch oven; stir for about 30 seconds. Stir in the saffron mixture and the vegetable stock, beans, lentils, and rice. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the lentils and rice are tender, about 30 minutes. Stir in the tomato, chopped cilantro, and tomato paste. Season to taste.
Garnish servings with sprigs of cilantro.
advance preparation
This stew will keep for up to 5 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired.
variation
Substitute brown lentils for the red lentils; increase the cooking time to about 35 minutes, or
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