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Ingredients

• 4 tablespoons extra-virgin olive oil
• 2 large onions, chopped
• 4 to 6 garlic cloves
• 2 cans (15 ounces each) chick­peas (garbanzo beans), rinsed and drained
• 2 beef bones with marrow
• 3 pounds brisket or chuck roast, cut into 4 pieces
• 3 pounds small potatoes
• 2 or 3 sweet potatoes cut into chunks
• 4 tablespoons honey
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 to 1 teaspoon ground turmeric
• pinch of saffron threads, crumbled
• 1/2 cup chopped fresh parsley
• salt
• freshly ground pepper
• 4 to 6 large eggs
• Note: I like to add a couple of parsnip that have been peeled and chopped.

Description

I Hope You Like This Recipe For Moroccan Cholent (Sabbath Stew) Because It Really Is Delicious. This Recipe Is Also Called Schenna, Hamin(m), Or Chamim. Dafina. Writings From Talmudic Times Stated That Eating Hot Food On The Sabbath Was A Good Deed. Ch

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