Vegan Overnight Stew (Hamin)
Traditional Sephardic Jewish overnight stew (Vegan)
Author: Shelly
- ¼ cup olive or avocado oil
- 1 large onion - sliced
- ½ tablespoon paprika
- ½ tablespoon turmeric
- ½ teaspoon cinnamon
- 10 juniper berries or black peppercorns
- 2 large sweet potato - peeled and quartered lengthwise
- 4 medium potatoes - peeled and quartered lengthwise
- 2 teaspoons salt
- 1½ cups soaked beans or garbanzo
- 1½ cups soaked wheat berry - optional
- 1 large Medjool date - or 2 normal dates or 1 dried prune
- 1 garlic head - top sliced
- 32 fl oz (or 1 liter) vegetable broth, about 6 cups - or water
Put the oil in a medium Dutch oven over medium-high heat. Fry the onions until translucent, lower the heat to medium if necessary. Add the spices and stir. Add sweet potatoes and potatoes and saute them for 1-2 minutes. Add the rest of the ingredients, cover the vegetables with water and bring to a boil. Boil for 30 minutes then lower the heat to low and cook for 1 hour.
Preheat the oven to 350°F / 180°C. Taste the broth and corect seasoning.
Cover the pot and bake for 3 hours. Check the liquid level – the vegetable and broth should be the same height – then lower the temperature to 250°F or 120°C and bake overnight or minimum 6 hours.
Before you go to bed check again the liquid level, if necessary add a little bit of water to prevent burning the bottom.