Denise says:
- Wheat, barley, oats, rice, corn, millet, quinoa and rye are just some of the grains available that can make your Shabbat cholent slightly different each week.
- Including a colourful combination of root vegetables will enhance the ‘brown’ appearance which is typical of the traditional cholent recipes.
- NB: The dried chickpeas need at least a few hours in advance to soak. You will also need the use of a slow cooker, an oven safe saucepan or Shabbat hot plate that is safe to leave on all night.
- Preparation Time: 25 minutes
- Cooking Time: 12 hours – overnight
- Serves: 8 people
Ingredients:
- 150g dried chick peas
- ~
- 1 tablespoon vegetable oil
- 2 large red onions – peeled and sliced into large pieces
- 1 tablespoon whole coriander seeds
- 1 tablespoons whole cumin seeds
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 2 tablespoon parev chicken/ vegetable stock
- ~
- 150g green lentils
- 600g butternut squash – peeled and cut into large batons
- 200g quinoa – mixed red, black and white ~if possible
- 4 cloves garlic – skins left on
- 4 large tomatoes - cut in half
- 6 eggs in shell - washed
- Garnish: sprigs of parsley
Method
- Soak the beans in cold water for 5 – 8 hours, rinse several times and then drain. You may wish to use a variety or mix several kinds together.
- Heat a large saucepan with vegetable oil.
- Pan fry the onions, coriander, cumin and smoked paprika.
- Transfer to an ovenware dish or crockpot.
- Stir in the salt, lentils butternut squash, quinoa, garlic, tomatoes.
- Add water to cover plus 1 litre.
- Sit the eggs inside the mixture.
- Cook tightly covered and bake at 130C for at least 12 hours or overnight.
- When ready to serve, dig out the eggs, shell them and slice in quarters.
- Garnish with sprigs of parsley to lift the final brown appearance.
Tagged in: Ashkenazi, Butternut Squash, Chickpeas, Eggs, Garlic, Jewish, Lentils, Quinoa, Red Onions, Shabbos, Succot, Tomatoes, Traditional, Yom Tov