Ingredients

• 3 tbsp olive oil
• 3 large onions, halved and sliced
• 3 cloves garlic, minced
• 1 cup mixed beans (white, brown, red), soaked overnight
• ½ cup chickpeas, soaked overnight
• ½ cup wheat berries or barley, soaked overnight
• 2 large carrots, cut in large slices
• 3-4 potatoes, quartered
• ½ tsp black pepper
• 1 tbsp paprika
• 1 tbsp smoked peprika
• 2 tbsp silan, maple syrup, honey or brown sugar
• 1 bay leaf
• 1 tbsp tomato paste
• Broth, enough to cover

Instructions:

1. Build the flavor: Add the olive oil and all of your ingredients into a large crockpot. Mix it up.
2. Simmer low and slow: Pour in enough water to fully cover the ingredients. Cover and let cook for at least 6 hours, or overnight in a slow cooker.
3. Check and serve: Stir occasionally, adding water if needed. The cholent is ready when everything is tender and thickened. Remove the bay leaf before serving.

This slow-cooked vegan cholent is deeply satisfying, packed with flavor, and perfect for Shabbat or any cozy meal. Let it simmer, soak up the aromas, and enjoy every bite!

Important details: Cholent is one of those dishes that’s hard to mess up. Some people swear by adding mustard or ketchup, while others prefer soy sauce, extra garlic, more potatoes, less broth, or skipping the tomato paste altogether. It’s all about personal taste! Feel free to experiment and make it your own!