This recipe mixes various influences from the Sephardi diaspora while avoiding meat. It works well on its own, but is even better as a base for experimenting with different flavors. Many people complain that they have trouble making vegetarian Shabbat stews. I believe the key to trying new variations is thinking about how well an ingredient can hold up to overnight cooking. Aim for a mix of vegetables that form a standard base and add something to provide a meaty consistency.
Ingredients
2-3 medium, roughly chopped onions
2 Tbsp. olive oil (or more as needed)
2-4 sliced cloves of garlic
1 large or 2 small diced green chili peppers with seeds and membranes removed
3 Tbsp. tomato paste
1 Tbsp. cumin
1 Tbsp. turmeric
1 tsp. cardamom
1 tsp. salt
1 tsp. black pepper
2 cups mixed beans, soaked overnight
1 cup brown lentils
1 cup wheat berries
1 large handful of dried wild mushrooms, pre-soaked in hot water
3 medium potatoes cut into chunks
1 large sweet potato cut into chunks
6 whole eggs
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Optional add-ins:
One large chopped carrot or turnip
Seitan strips
Vegetarian sausages
Swap in 1 cup of thoroughly rinsed, long grain rice or pearl barley for the wheat.
For a spicier flavor, leave in some of the chili seeds and membranes and/or add 1 tsp. of cayenne pepper.
For a different flavor profile, leave out the cumin, turmeric, and cardamom, replacing them with 1 tsp. each of cinnamon, allspice, nutmeg, and ground cloves.
Directions
- In a large pot, fry the onions in oil over medium heat until they start to soften and turn brown, approximately 5-7 minutes.
- Add the garlic and chili pepper and continue frying for 1-2 minutes.
- Transfer everything to your slow cooker.
- Add the tomato paste, cumin, turmeric, cardamom, salt, and pepper and wix well.
- Add the beans, lentils, wheat, and mushrooms with the water they soaked in.
- Scatter the potatoes on top.
- Add enough water to cover the contents by about half an inch.
- Gently place the eggs around the top of the stew ingredients, making sure they are at least partially submerged.
- Heat on high for 1-2 hours, then switch to low and cook overnight.
- Before serving, carefully remove the eggs from the pot. Rinse them under cold water until they are cool enough to handle, then remove the shells. The eggs, which will now have turned a brownish color, can be put back into the pot, served in a separate serving bowl, or placed in individual bowls for each person
