Rosemary Apple Garbanzo Cholent

Cholent is a traditional Jewish Sabbath meal that usually includes meat, beans, grains (barley usually), potatoes, and maybe some other vegetables. My cholent is not at all traditional. Don't serve it your bubbe (grandmother) and expect her to dance with delight at your return to your roots (if you're Jewish). In fact, this cholent may send many a bubbe rolling in her grave. I call this a cholent only because the cooking method is the same, and the combination of ingredients follows the same cooking principles as that of a traditional cholent. For any observant vegans out there, this is your solution to Shabbat lunch!

Rosemary Apple Garbanzo Cholent
1 lb. dry garbanzo beans, soaked overnight
2 Tbsps. olive oil
2 Tbsps. coconut oil or Earth Balance buttery stick
4 carrots, cut into chunks
5 parsnips, cut into chunks
1 large red onion, cut into chunks
1 medium celeriac (celery root), cut into chunks
3 cloves garlic, smashed
2 granny smith apples, cut into chunks (peel on is fine)
2 Tbsps. dried rosemary, crushed in a mortar & pestle
1 cup quinoa
5 cups weak veggie broth
salt & pepper, to taste
1 Tbsp. apple cider vinegar
1 bay leaf

Preheat oven to 275 degrees.

Drain the soaking water from the garbanzo beans, and set aside. In a large enameled dutch oven, heat the oils over medium-high heat. Add the carrots, parsnips, onion, celeriac, garlic and apples. Cook over medium heat for about 5 minutes. Add the remaining ingredients, and bring to a boil. Remove from stove.

Cover the pot and cook in the oven for 2.5 hours. Let rest 10 minutes, and serve.

Note: To make this truer to the cholent method, you could make this one of two ways - cook in the oven at 200F for 12 hours or transfer to a slow cooker and cook on low for 12 hours.

Serves 4-6.