Recipe details

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


  • 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


  1. 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.
  2. Heat a large saucepan with vegetable oil.
  3. Pan fry the onions, coriander, cumin and smoked paprika.
  4. Transfer to an ovenware dish or crockpot.
  5. Stir in the salt, lentils butternut squash, quinoa, garlic, tomatoes.
  6. Add water to cover plus 1 litre.
  7. Sit the eggs inside the mixture.
  8. Cook tightly covered and bake at 130C for at least 12 hours or overnight.
  9. When ready to serve, dig out the eggs, shell them and slice in quarters.
  10. Garnish with sprigs of parsley to lift the final brown appearance.


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