Kosher Vegetarian Cholent
Discover the ultimate comfort food with this Kosher Vegetarian Cholent, a hearty and nourishing dish perfect for Shabbat or any slow-cooked meal gathering. Packed with protein-rich red kidney beans, chickpeas, and pearl barley, this plant-based cholent is slow-simmered alongside tender potatoes, carrots, and aromatic spices like paprika and cumin. The addition of tomato paste and vegetable stock creates a rich, savory depth that permeates every bite. With an effortless preparation process and a long, hands-off cooking time either on the stovetop or in a slow cooker, this gluten-free-friendly recipe is a warming, make-ahead meal that feeds a crowd. Garnish with fresh parsley for a pop of color and freshness, and serve piping hot for a cozy, satisfying experience.
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Recipe Information
Ingredients
- 1 cup dried red kidney beans
- 1 cup dried chickpeas
- 1 cup pearl barley
- 4 whole medium potatoes
- 2 whole large onions
- 3 whole carrots
- 4 whole cloves garlic
- 6 cups vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 whole bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the dried red kidney beans and chickpeas thoroughly. Place them in separate bowls, cover with water, and soak overnight (8-12 hours). Drain and rinse before use.
Peel and chop the onions into large chunks. Peel and slice the carrots into thick coins. Peel the potatoes and leave them whole.
Heat the olive oil in a large, heavy-bottomed pot or slow cooker over medium heat. Add the onions and garlic and sauté for 3-4 minutes until soft and fragrant.
Stir in the paprika and cumin, cooking for another minute to toast the spices.
Add the soaked and drained kidney beans, chickpeas, pearl barley, carrots, and whole potatoes to the pot.
In a separate bowl, whisk together the vegetable stock, tomato paste, salt, and pepper until well combined. Pour this mixture over the ingredients in the pot.
Add the bay leaves and stir gently to distribute the ingredients evenly.
If using a stovetop, bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 8-10 hours, stirring occasionally to prevent sticking. If using a slow cooker, set it on low and cook for 10-12 hours.
Once the cholent is cooked, the beans and barley should be tender, and the flavors will have melded together. Remove the bay leaves before serving.
Serve hot, garnished with fresh parsley if desired. Enjoy this hearty and comforting dish!
Nutrition Facts
Calories |
3821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8418 mg | 366% | |
| Total Carbohydrate | 695.0 g | 253% | |
| Dietary Fiber | 147.0 g | 525% | |
| Total Sugars | 83.6 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 13089 mg | 278% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
