Marina’s Hamin (Cholent)



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Marina’s Hamin (Cholent)

Marina’s Hamin (Cholent)

  • Author: Marina Gordinsky


Marina’s heartiest and most delicious stew – Hamin (Cholent)! Now you can enjoy a new and improved version of this traditional dish – lighter, healthier and tastier too!



  • ½ cup of white beans
  • ½ cup of chickpeas
  • ½ cup of wheat kernels
  • ½ cup of grits
  • 1 onion
  • 2 tablespoons oil (ideally canola)
  • 4 potatoes cut into quarters
  • 36 cloves of garlic
  • ¼ cup of soy sauce / 1 teaspoon of salt / 1-2 tablespoons of vegan broth or stock powder (according to taste)
  • 1 tablespoon date honey (not essential)
  • 1 teaspoon of sweet paprika powder
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon salt


  1. Soak the beans and chickpeas in water overnight and then strain.
  2. Chop the onion and sauté in a pan for about 3 minutes.
  3. Add the remaining ingredients to the pan, add water to cover and bring to a boil.
  4. Transfer to a very low heat, or to the oven at 100°C, or 210°F, and cook for at least 3 hours. It’s best when left to cook for a full night on a hot plate.


  • The potatoes can be substituted with any other root vegetables, such as carrots, sweet potatoes or celeriac (celery root).
  • Try our weekly plant based meal plan for more great ideas!

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