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2. Place the bread in a large mixing bowl and add the milk. Allow it to sit for 10 minutes. Use your hands to squeeze the bread together, then tear the bread into small pieces. Add the remaining 1½ teaspoons salt, the minced onion, parsley, coriander, garlic, lemon zest, cayenne, and spinach to the bowl. Mix well. Add the ground beef and mix gently but thoroughly until combined. This is best done with your hands, but you can use a rubber spatula if you prefer. Portion the meatball mixture using a 1/3-cup mea sure and place on a parchment paper–lined baking sheet or platter. Rub the meat portions between the palms of your hands to form smooth, large meatballs. You will have about thirteen 3-ounce balls.

3. Return the skillet to the stove and heat the remaining 2 tablespoons vegetable oil over medium heat. Add enough meatballs to fill the pan without crowding and cook until nicely browned on all sides, turning as needed, 3 to 5 minutes. Add the browned meatballs to the slow cooker and repeat with the remaining meatballs.

4. Add the chickpeas to the slow cooker. Cover and cook on high, undisturbed, for 2 hours.

5. To serve, remove the chickpeas and meatballs with a slotted spoon. Cut the edge off one side of each pita and gently pry it open to form a pocket. Fill each pita with 2 meatballs, halved if desired, and some of the chickpeas. Garnish with the red onion slices and generous spoonfuls of the yogurt-garlic sauce.

6 servings

YOGURT-GARLIC SAUCE

2 cups Greek yogurt (or plain low-fat yogurt drained for 10 minutes through a fine-mesh strainer)

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh mint

1½ teaspoons minced garlic

1½ teaspoons finely grated lemon zest

½ teaspoon salt

Combine all the ingredients and whisk until smooth and creamy. Cover and refrigerate until ready to use, up to 1 week.

2 cups

VEGETARIAN CHILI

Chili is one of those dishes that people have strong feelings about. There are chili cook-offs and contests around the country, and great debates have been launched over whether or not chili should contain beans. I’ve included a recipe in this book for a traditional chuck wagon chili (Emeril’s Chuck Wagon Chili for the Slow Cooker), but here’s my favorite vegetarian version for those folks who don’t eat meat.

2 cups du Puy lentils

1 cup dried pink or pinto beans, soaked overnight

1 cup dried cream peas or small white beans, such as navy beans or crowder peas, picked over, rinsed, and soaked overnight

2 tablespoons chili powder

1½ teaspoons ground cumin

1¼ teaspoons hot paprika

1 teaspoon cayenne

¾ teaspoon dried Mexican or regular oregano, crumbled between your fingers

¼ teaspoon ground cinnamon

1 head of garlic, minced

2 cups small-diced yellow onion

1 cup small-diced red bell pepper

1 cup small-diced yellow bell pepper

1 cup small-diced poblano chile

One 14.5-ounce can petite diced tomatoes, with juice

¼ cup dry red wine

2 tablespoons tomato paste

1 tablespoon chipotle sauce (Spicy Sirloin Steak Fajitas)

8 cups vegetable stock or canned low-sodium vegetable broth

1 tablespoon kosher salt

1 teaspoon hot sauce, or to taste

¼ teaspoon crushed red pepper

Grated cheddar cheese, for serving

Sour cream or yogurt, for serving

Sliced green onion, for serving

Chopped fresh cilantro leaves, for serving

1. Add the lentils, pink beans, cream peas, chili powder, cumin, paprika, cayenne, oregano, cinnamon, garlic, onion, bell peppers, poblano, tomatoes, wine, tomato paste, chipotle sauce, stock, and salt to the crock of a 6-quart slow cooker. Cover and cook on high for 3 hours. Continue to cook for 2 hours longer, or until the beans are tender and almost creamy. Season the chili with the hot sauce and crushed red pepper before serving.

2. Serve the chili in bowls, garnished with grated cheddar, sour cream, green onion, and cilantro.

4 quarts, 6 to 8 servings

NEW ENGLAND–STYLE FISH AND SHELLFISH CHOWDER

The success of this simple, foolproof chowder relies on