Marina’s Hamin (Cholent)
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
- 3–6 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
- Soak the beans and chickpeas in water overnight and then strain.
- Chop the onion and sauté in a pan for about 3 minutes.
- Add the remaining ingredients to the pan, add water to cover and bring to a boil.
- 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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