Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 large onions, diced
- 2 cloves garlic, minced
- 2 pounds smoked sausage, cut into 1-inch pieces
- 4 large potatoes, peeled and cut into 1-inch cubes
- 2 cups cooked chickpeas
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the sausage and cook until lightly browned, about 5 minutes.
4. Add the potatoes, chickpeas, beef broth, tomato paste, paprika, cumin, oregano, thyme, salt, pepper, and bay leaves.
5. Bring to a boil, reduce the heat to low, and simmer, covered, for 1 hour.
6. Remove the bay leaves and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 1 hour
Temperature: Medium-high heat
Serving Size: 6
Nutritional Information:
Calories: 545
Fat: 28 g
Carbohydrates: 42 g
Protein: 28 g
Substitutions for Ingredients
- Olive oil: canola oil
- Onions: shallots
- Smoked sausage: kielbasa
- Potatoes: sweet potatoes
- Chickpeas: black beans
- Beef broth: vegetable broth
- Tomato paste: crushed tomatoes
Variations:
- Add other vegetables such as carrots, celery, and bell peppers.
- Use other types of sausage such as chorizo or andouille.
- Substitute other spices such as cayenne pepper or chili powder for the paprika.
Tips and Tricks:
- For a richer flavor, brown the sausage before adding it to the pot.
- For a thicker sauce, add a few tablespoons of flour to the pot before adding the broth.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, sour cream, grated cheese
Pairings:
Pair with a crisp white wine or a light beer.
Suggested Side Dishes:
Serve with a green salad or steamed vegetables.
Troubleshooting Advice:
If the cholent is too thick, add a bit more broth or water.
Food Safety Advice:
Refrigerate leftovers promptly and discard after 3 days.
Food History:
Cholent is a traditional Jewish stew that is typically cooked overnight and served for lunch on the Sabbath.
Flavor Profiles:
This cholent is savory and slightly smoky with a hint of tomato and spices.
Serving Suggestions:
Serve with crusty bread or over cooked rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Jewish/Ashkenazi
Taste: Savory, Meaty, Hearty, Rich, Comforting