Morrocan "Stulent" (Vegetarian/Vegan Cholent)

Hey, if Rachel Ray can create a "stoup" (stew/soup) then I can create a "stulent" (stew/chulent)

But seriously folks....

This  was originally a recipe for Morrocan Stew from the "New Recipes From The Moosewood Restaurant" Recipeasel 

This recipe is simply incredible as a stovetop stew. I can't get enough of it and it makes the house smell SO GOOD!  I have to say, I think it loses a little something when you make it as a chulent...but my sister-in-law who is a vegetarian LOVES it as a chulent.

This recipe isn't exactly "quick and easy."  Well, it's not difficult, but you have to chop a lot of vegetables. I recommend you get everything chopped and placed in to seperate bowls or bags before you start cooking.  It will make the process run a lot smoother.

Also, don't just dump all the veggies into your crockpot without cooking them together on the stovetop too -- your cholent will be too bland.

You'll Need:

1/3 cup olive oil
3 cups coarsely chopped onions
2 garlic cloves, minced or pressed
1 teaspoon ground cumin
1 teaspoon ground tumeric
1/2 teaspoon cinnamon
1/4 to 1 teaspoon cayenne
1/2 teaspoon paprika

1 cup sliced carrots (baby carrots work fine too)
4 cups cubed sweet potatoes or butternut squash
3 cups cubed eggplant (usually 1 large eggplant will do)
1 green pepper, sliced in strips
4 cups zucchini or summer squash
2 large tomatoes chopped
1 1/2 cup cooked garbanzo beans - liquid reserved
pinch of saffron (optional)
3/4 cup dried currants or 1/2 cup rasins

1/4 cup fresh parsely to garnish (optional)

Directions:

In a large stew pot, heat the olive oil and saute the onions for 2 or 3 minutes.  Add the garlic and spices, stirring continuously. Add the vegetables in the order given above so that the starchier vegetables will cook the longest.  Saute after the addtion of each vegetable until the color deepens. Stir in the  garbanzo beans, saffron, and currents or rasins. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add 1/2 cup of tomato juice, vegetable stock, liquid from the garbanzo beans or water. 

If you were making a regular stovestop stew, at this point you would, cover the stew and simmer on low heat or until the vegetables are tender.  To use it as a chulent just put the mixture into your slow cooker and leave it on low.

Add the chopped parsely just before serving. Serve over couscous for a more authentic Morrocan experience!

Comments

[Steven@RKC]

I thought you might enjoy this recipe... But ask your Rabbi if its Kosher for you!
http://renegadekosher.com/2007/01/17/matzos-thats-soft/

[Leah Koenig]

I just made my first cholent this past Shabbat - it turned out well (how bad can cholent be?) but I feel like I've only just opened up to this new world of warm Shabbat goodness.

I'm excited to have a new recipe to try!

Leah
The Jew & The Carrot blog

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