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Preparation info
  • Serves

    Eight

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is a more soupy version of a traditional Sephardic Shabbat dish. Meats and beans are baked in a very low oven for several hours. A parcel of rice is often added to the broth part way through cooking, to produce a lightly pressed rice with a slightly chewy texture.

Ingredients

  • 250 g/9 oz/250 cup chickpeas, soaked overnight
  • 45

Method

  1. Preheat the oven to 120°C/250°F/Gas ½. Drain the chickpeas.
  2. Heat the oil in a large flameproof casserole, add the onion, garlic, parsnip, carrots, cumin, turmeric and ginger and cook for 2–3 minutes. Add the chickpeas, stock, potato, marrow, tomatoes,