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Author: Shelly


  • ¼ cup olive oil 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
  • 1 +½ cups soaked beans or garbanzo
  • 1 +½ cups soaked wheat berry - optional
  • 1 large Medjool date or 2 normal dates or 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.