If you are used to a cholent, try this new chickpea beef stew recipe for shabbos lunch instead. It is just as meaty as a regular chollent but much lighter, healthier, prettier and more flavorful! If you are cooking both meals this Shabbat, and have leftover chicken from Friday night, add it to your radish salad for Shabbat lunch! These recipes look fancy but are surprisingly quick and deep flavored.
This can all be prepared on Thursday or Friday!
- Make the beef stew and get it in the oven
- Make the chicken and cook in oven while stew is cooking
- Place potatoes and peppers in oven at the same time
- On stove top, cook lentils, grill lamb
- Make salad dressings and mint paste
- Prepare salads
French date drumsticks
If you like a sweet chicken, this one is for you. It is naturally sweet yet has a French flavoring to it because of the wine and rosemary.
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Ingredients:
- 10 chicken drumsticks
- 2 teaspoons salt pink Himalayan
- 1 tablespoon extra virgin olive oil
- 12 dates pitted
- 1 onion sliced
- 6 cloves garlic peeled, roughly chopped
- 1 red chili pepper cut in half, seeds removed
- 2 cups red wine
- 4 tablespoons tomato paste
- 4 sprigs fresh rosemary
- 1/4 cup sundried tomatoes chopped
Directions:
- Preheat oven to 350℉. Prepare a dutch oven on high heat. (or a low pot that can go in the oven)
- Sprinkle chicken pieces evenly with salt. Place olive oil in pan and working in batches add the chicken, sear for five minutes per side.
- Add the wine and using a wooden spoon, work around the chicken to scrape up the brown bits from the bottom of the pan.
- Add the rest of the ingredients and mix well.
- Place lid on and cook for 45 minutes - 1 hour.
- Add sundried tomatoes and mix well. Salt to taste.
Tuscany salad
This is the world’s easiest and most delicious salad dressing. You don’t need to refrigerate it and it lasts for months if you wanted to make a big batch to have on hand.
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Ingredients:
- 2 red bell peppers thinly sliced
- 4 ounces butter lettuce
- 1 Asian pear sliced
- 1 box pea shoots or any sprouts
- 2 tablespoons Tuscany spice blend
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon sugar
Directions:
- Preheat oven to 425℉.
- Prepare a sheet pan with parchment paper. Place peppers on parchment paper with ¼ cup of olive oil and mix well. Place in oven for 20 minutes.
- Add to a serving bowl with lettuce, pear and pea shoots.
- In a separate jar, add the remaining olive oil, vinegar, spice blend and sugar. Shake well and pour right before serve.
Notes & Tips:
The Tuscany spice blend in Israel is much better than the one in the States, so if you don’t live here and come to visit be sure to go to the Market or any open spice section of the supermarket, and pick up a bag for yourself.
Mint and garlic lamb chops
If you are serving these for Friday night dinner, only put the lamb on your hot plate or warming drawer 15 minutes before you eat. (but have it be room temperature when you put it in). Place the mint paste on right before you serve for best flavor and color
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Ingredients:
- 8 lamb chops
- 1 1/2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 cup fresh mint stems removed, finely chopped
- 3 cloves garlic zested
Directions:
- Place lamb chops on parchment paper. Sprinkle with 1 teaspoon of salt and pepper and rub in 1 tablespoon of olive oil.
- In a small bowl add the remaining salt, olive oil, garlic and mint, and mix well until it becomes a paste.
- Prepare a grill pan on high heat. Grill for 1 1/2 minutes per side. Remove from heat.
- Brush mint onto lamb right before serve.
Notes & Tips:
If you are not a lamb lover, this recipe goes great with on the bone ribeye steaks, just be sure to grill them longer per side.
Roasted potatoes and sweet potatoes with fusion spice rub
If you don’t have some of these spices at home, it is worth it to buy them. Once you have them in your home, you can always use them in soups, stews, chicken dishes, potatoes, roasted cauliflower...and you will see, I use them frequently so I promise they won’t sit on your shelf for long!
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Ingredients:
- 2 potatoes cut into quarters
- 2 sweet potatoes cut into quarters
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon garam masala spice blend
- 1/2 tablespoon sumac powder
- 1/2 tablespoon zaatar spice blend
- 1/2 tablespoon curry powder
- 1/2 tablespoon garlic powder
- 1 1/2 teaspoons salt pink Himalayan
Directions:
- Preheat oven to 425℉. Prepare a sheet pan with parchment paper.
- Add all ingredients and mix well.
- Bake for 45 minutes, or until crispy on the outside and soft on the inside.
Radish marinated onion salad
You can make this salad without lentils to save time, but they add depth and flavor! I love the colors of this salad. You can also add chicken to it!
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Ingredients:
- 1/2 cup black lentils
- 4 ounces mixed baby greens
- 6 radishes cut in half
- 6 dates pitted
- 1 pomegranate seeds removed
- 1 purple onion thinly sliced
- 1/2 cup fresh basil stems removed, chopped
- 1/2 cup rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt pink Himalayan
- 1/4 cup extra virgin olive oil
Directions:
- Place lentils in a small or medium sized pot, covered in water. Place on stove top and cook for 30 minutes, until firm but cooked through. Drain and place in bowl.
- Add the mixed greens, radishes, dates and pomegranates to the bowl.
- In a separate jar, add the purple onion, basil, vinegar, sugar, salt and olive oil. Shake well and pour on salad right before serve.
Chickpea beef stew
You can use a can of chickpeas instead of the uncooked ones, but why? It does not save time and this will taste better! If you want to make this an even more interesting dish, add uncooked eggs (in their shells) to the liquid and let them cook inside the stew. (can add 1 more cup of water too) The eggs will turn a golden brown and taste delicious with a bit of salt!
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Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 pounds beef chuck cut into medium sized pieces
- 2 onions sliced
- 1/2 long spicy green pepper roughly chopped, (optional)
- 2 carrots peeled and chopped
- 8 garlic cloves peeled, roughly chopped
- 2 teaspoons garam masala spice blend
- 1 can crushed tomatoes
- 1 1/2 cups chickpeas uncooked
- 1 cup fresh basil stems removed, roughly chopped
- 2 teaspoons salt pink Himalayan
Directions:
- Preheat oven to 350℉.
- Prepare a large skillet on high heat. Sprinkle the meat with salt and pepper. Add olive oil to pot and get hot. Add meat, trying not to overlap and sear for 5 minutes per side.
- Add the rest of the ingredients (except the basil) and mix well.
- Add 2 cups of water, cover and place in oven for 4 hours. Add additional salt to taste.
- Remove and serve with fresh basil
Notes & Tips:
If you are going to a butcher, any cut of meat that can be slow cooked works for this recipe. The better the cut, the tastier it is but depends on your budget. If you live in Israel you can ask for #2, #4, or #5 or any stew meat. Serve with rice!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below.
Leftover tips for Seudat Shlishit or Sunday:
I find its always nice to have one new thing at Seudat Shlishit but why resort to egg salad and tuna? Who decided that those foods were the way to end Shabbat and start your week? Try these tips for a more exciting, easier and healthier way to end Shabbat, leaving you feeling ready to conquer the week ahead!
- If you have leftover date chicken; pull it apart and add it to any salad or place it in a large pot with water and other vegetables (carrots, onions, sweet potatoes, curry powder, and 1 can of crushed tomatoes, fresh herbs) and create a really unique delicious soup!
- You can keep both salads parve when cooking and add your favorite cheese to them!
- If you have leftover potatoes, chop them really small add them to a frying pan with oil for 2 minutes and serve them as ‘hash-browns’ with your eggs Sunday morning
Hi Zissie! Can the chickpea beef stew be made in a crockpot and used for Shabbos lunch? If so, how would you adapt it?
thanks,
Barbara Bermanski
Absolutely! You can do the first part all the same and then bring it to a boil, transfer it to a crockpot and leave it on low/warm depending on your crockpot and it will come out delicious!