Hamin – or Cholent – is a traditional Jewish stew, usually simmered overnight for 12 hours or more. Marina’s heartiest and most delicious stew is here to excite your taste buds, with a lighter, healthier, and tastier version than the traditional one.
Slow-cooked, nourishing, and full of flavor, it’s for sure worth the long cooking wait. The actual preparation time is under 15 minutes, you just need to let it do its magic on low heat. Tender potatoes, creamy beans, flavorful spices, all combine in the long and slow cooking process to create the most wholesome dish that’s perfect for cold autumn nights.
- ½ cup dry white beans (or 90 g)
- ½ cup dry chickpeas (or 100 g)
- ½ cup wheat kernels (or 170 g)
- ½ cup grits (or 85 g)
- 1 onion
- 2 tbsp oil (ideally canola)
- 4 potatoes, cut into quarters
- 3–6 garlic cloves
- ¼ cup soy sauce (or 60 g), or 1 tsp salt, or 1-2 tbsp of vegan broth or stock powder
- 1 tbsp date syrup (not essential)
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp black pepper
- ½ tsp 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.
- Reduce the heat to a minimum, or put the pan into 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!
Keywords: Main dish, stew, hamin, cholent, beans, hearty, filling