Green Cholent

Last Updated on Monday, 16 August 2010 08:32 Written by Flax Thursday, 12 August 2010 02:50

Green cholent is not old modly cholent but is an alternative to the regular brown (unhealthy? heavy?) cholent we usually eat. Cholent is a Sabbath specialty that normally consists of meat, potatoes, beans and barley. It is slow cooked all night and is served for Sabbath lunch. It is brown, heavy and a knock out punch. It puts me to sleep for the entire afternoon.

This dish is an Algerian recipe that has the same ability to knock you out but it is slightly lighter and healthier because it has a vegetable (spinach) in it. The dish has two parts, couscous, which is made seperately and the stew which is left to cook overnight. Below is the vegan recipe, To make it with meat, remove the mushrooms and instead add 1/2 kilo (1 lb.) of cholent meat, flanken, assado or ribs and one egg, in it’s shell, per person. You can make it with a calves foot as well, but don’t plan on doing anything for the entire afternoon because you will be fast asleep.

I make this dish in a crock pot but it can be made in a pot as well, just you will need more water as some of it will boil out.


1 bag instant couscous, prepared according to the instructions on the package.

1 cup chickpeas, soaked overnight
1 kilo spinach
8 shitake mushrooms, sliced
olive oil
1 head garlic, outer leaves slightly peeled

Heat the olive oil in a frying pan and add the spinach and mushrooms. Stir fry until the spinach loses most of it’s water and is limp.

Add the chickpeas, mushrooms and spinach to a crock pot, and just barely cover with water. Don’t add too much because than the dish will be watery and tastless. Stick the head of garlic in the center and push it in. Add the salt, pepper and turmeric.

Close the crockpot and let cook on the lowest setting for 12-18 hours.

Serve on a bed of couscous.

The cumin goes on the table to be individually sprinkled on top of the serving.


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