Sephardic-Style Cholent With Chickpeas & Rice | Kosher Healing Recipe | Rosh Hashanah Recipe

Servings: 8–10
Yield: 5–6 quarts
Prep Time: 20 minutes
Cook Time: 12–16 hours (overnight)
Difficulty: Easy–Moderate
Cooking Vessel: 6–8 quart slow cooker

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Ingredients

• 2 Tbsp olive oil

• 2 onions, chopped

• 3 cloves garlic, minced

• 2 large carrots, sliced

• 2 medium sweet potatoes, chunks

• 2 cups dried chickpeas, soaked overnight

• 1 cup long-grain rice or basmati (uncooked, rinsed)

• 2–3 lbs lamb shoulder or beef stew meat, cut into large chunks

• 2 Tbsp tomato paste

• 1 Tbsp honey or date syrup (silan)

• 2 tsp paprika

• 1 tsp turmeric

• 1 tsp cinnamon

• ½ tsp allspice

• 1 tsp black pepper

• 2 tsp kosher salt

• 6–7 cups beef or chicken stock

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Instructions

1. Heat olive oil; sauté onions until golden. Add garlic and carrots. Transfer to crockpot.

2. Layer sweet potatoes, soaked chickpeas, rice, and sautéed vegetables.

3. Place lamb/beef on top.

4. Mix stock, tomato paste, honey, and spices. Pour over crockpot contents.

5. Cover and cook on low for 12–16 hours.

6. Fluff rice gently before serving.

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Notes

• This Sephardic version is sweet-scented and warmly spiced.

• The rice absorbs the stew juices, becoming rich and flavorful.

• Often eaten in North African and Middle Eastern Jewish homes on Shabbat.

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