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Meat
Medium
10 Servings
Allergens 
No Allergens specified
2 Hours
Diets
1 calf foot
1 onion, chopped
5 stalks celery, chopped
1 cup Gefen Organic Chickpeas or other cooked chickpeas (alternatively you can use raw chickpeas, soaked overnight)
1 tablespoon oil
8 garlic cloves, minced or 8 cubes Gefen Frozen Garlic
2 tablespoons chopped fresh coriander leaves (cilantro), plus more for garnish
2 tablespoons hawaij (use gluten free hawaij if needed)
1 tablespoon paprika
1 tablespoon salt
1 teaspoon black pepper
1 hot pepper, chopped
4 tomatoes, grated (in an “emergency” Gefen Tomato Paste will do the trick)
squeeze of fresh lemon juice
Place the calf’s foot, onion, and celery in a pot filled with water and bring to a boil.
Skim the top and allow to cook for one hour. Add chickpeas and cook until partially softened.
Heat oil in a skillet over medium heat. Add garlic and sauté until golden, about one to two minutes. Add chopped coriander and stir. Add hawaij, paprika, salt, black pepper, hot pepper, and chopped tomatoes.
Pour the entire mixture into the soup, lower heat, and simmer until the foot is tender.
Once cooked, a drop of lemon juice will add some extra zing to the soup, and/or sprinkle with fresh chopped coriander.
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What kind of hot pepper does the recipe need? ty!
Since she doesn’t specify I would assume you could use any hot pepper, whichever you like best. My guess would be maybe it’s a chili pepper.
Can I make this in the crockpot overnight for Shabbat lunch?
I think steps 1-3 need to be made in a pot. I haven’t tried it but you may be able to do step 4 in a crockpot on either low or warm.