1. Cholent: Rinse chickpeas and place in a bowl. Add water to cover and let soak overnight. Drain well and set aside. 2. Pat beef dry with paper towel and season all over with salt and pepper to your taste. Heat oil over high heat in a skillet. Brown beef, in batches to avoid overcrowding the pan, turning, until browned all over. Transfer beef to a plate, reserving skillet. 3. Place potatoes in a single layer on the bottom of a 4- to 6-qt (4 to 6 L) slow cooker and place beef on top. 4. Return skillet to medium-low heat. Stir in onion and salt to taste; cover and cook for 5 minutes or until softened. Add white wine and bring to a boil, stirring and scraping up brown bits from pan; boil, stirring, until nearly evaporated. Layer onions over beef in slow cooker. 5. Scatter chickpeas and kasha over onions. Place garlic, thyme sprigs and bay leaves on top, then sprinkle evenly with smoked paprika, turmeric, cumin and cayenne pepper. Pour in stock to cover. 6. Cover and cook on HIGH for 6 hours, checking occasionally and add more stock if mixture looks dry, or until beef is fork-tender. 7. Soft-cooked Eggs: Bring a saucepan of water to a boil over high heat. Add eggs (in the shell), reduce heat and boil gently for 6 minutes. Transfer eggs with a slotted spoon to an ice bath and let cool completely. Peel and refrigerate until serving. 8. Green Sauce: Combine garlic, oil, parsley, dill, chives, lemon juice and salt and pepper to taste in a bowl. Set aside. 9. Discard bay leaves and thyme stems. Scoop Cholent into the center of each serving bowl. Create an indent in the center and place an egg in the indent. Spoon Green Sauce around the outer edge of the cholent and sprinkle the egg with fresh dill and chives.

Slow Cooker Cholent

Ingredients

Directions