Cholent with Chickpeas — Jewish Food Society

Ingredients

• 2 tablespoons vegetable oil
• 3 yellow onions, finely chopped
• 1 russet potato, peeled, boiled and finely mashed
• 2 cups whole wheat flour
• 1 heaping tablespoon brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 eggs
• 6-8 whole eggs
• 6 yukon gold potatoes, cut in half
• 1 tablespoon vegetable oil
• 1 yellow onion, unpeeled and quartered
• 2 cups dried barley
• 1 cup dried chickpeas, soaked overnight
• 1 cup dried white beans (cannellini or navy beans), soaked overnight
• 2 beef marrow bones
• 1 veal osso buco bone (or 1 more beef marrow bone)
• 3 pounds bone-in beef shank or flanken (shoulder) cut into 2-inch sections
• 2 chicken legs or 1 bone-in skin on turkey leg quarters
• 1 head of garlic, unpeeled and cut in half crosswise
• 2 tablespoons ketchup
• 3 tablespoons soy sauce
• 1 tablespoon silan (date syrup) or brown sugar
• 2 teaspoons kosher salt
• ¼ cup water, plus more