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Butternut, lentil and chick pea cholent

Using a variety of grains is a perfect way to acknowledge the agricultural bounty we celebrate over Succot.

Prep: 25 minutes

Cook: 12 hours

Serves: 8

Photo: Inbal Bar-Oz

    Including a colourful combination of root vegetables will enhance the ‘brown’ appearance typical of the traditional cholent recipes.

    NB: The dried beans need at least a few hours in advance to soak. You will also need a slow cooker, oven safe saucepan or Shabbat hot plate safe to leave on all night.

    Method
    • Soak the chickpeas in 
cold water for 5 – 8 hours, rinse several times and then drain. You may wish to use a variety or mix several kinds of pulses 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, rice, garlic, tomatoes.
    • Add water to cover plus 400ml.
    • Sit the eggs inside the mixture.
    • Cook tightly covered and bake at 100°C 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.

     

    www.jewishcookery.com

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