Including a colourful combination of root vegetables will enhance the ‘brown’ appearance typical of the traditional cholent recipes. Lose the eggs and it’s vegan friendly too.
 

Note: 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.

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Recipe first published in the JC September 28 2017