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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
This recipe shows you that there is more than one way to cook a cholent and this is a really simple one dish meal. It is Purim like in that it used dried fruits and chickpeas so often seen in Persian cookery
500g 1lb chick peas soaked overnight in water
½ kilo or 1lb carrots
½ kilo or 1lb sweet potatoes
½ kilo or 1lb potatoes
1 medium onion
Juice 2 oranges
250g (½ lb) dried apricots
250g (½1b) dried prunes
2 tsp sugar
3 tbsp ground almonds
1 tbsp crushed coriander
A little oil
Roughly chop the onion. Fry off the onion in the oil with coriander for 2-3 minutes.
Transfer to a casserole dish. Chop the vegetables into decent chunks. Add with all the other ingredients into your dish, cover with water and cook overnight in a low oven for Shabbat or in a slow cooker.
You can cook on a medium hot oven for 12 hours for a midweek meal.
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