Posted Domingo 22 marzo 2009on:
I discovered this recipe in the Food Network Kitchens Cookbook which has mouthwatering pictures (sometimes when I’m hungry, I look though them and end up being quite “full”!). The exotic touch in the cholent is the mix of spices: paprika, coriander, cumin, ginger and cinnamon. Mmmh.
Also, it’s meant to be prepared with meat, but I’ve tried without and it was equally good (though D does not agree with me on this point!–you are a meat eater or you are not! 😉 ).
- 1 cup dried chickpeas (let soak in water overnight) or from the can.
- 1/4 cup extra-virgin olive oil
- 2 medium onions (or a big one), chopped
- 4 cloves garlic (or more), chopped
- 2 ts sweet paprika
- 2 ts ground coriander
- 2 ts ground cumin
- 2 ts ground ginger
- 1 cinnamon stick (or 1 ts ground cinnamon)
- 3 cross-cut pieces of beef shin, about 3 pounds
- 3 carrots, peeled and thickly slices
- 1/2 cup red lentils
- 1/2 cup pearl barley
- 3/4 cup canned whole peeled tomatoes
- 1 Ts of salt (I always put 2), plus additional seasoning
- Freshly ground black pepper
Heat olive oil in a large heavy pot over medium heat. Cook onions until brown and sweet, stir in garlic, paprika, coriander, cumin, ginger, and cinnamon and cook until fragrant (at this point it smells deliiicious!). Add the rest: beef (or other meat of choice, if any), carrots, lentils, and barley. Crush the tomatoes by had as you add thm to the pot along with their juices. Drain the chickpeas; add to the pot along with enough water to cover.
Transfer the pot in the oven and cook uncovered until the meat falls off the bones, the beans are completely soft, and the cholet is stewy. 4 to 5 hours (!) (let say that I let it cook a couple of hours, maybe not 5…).
Very good on a cold day. I keep the extra individual portions in the freezer, and it’s quite good when reheated.