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–+ servings

Vegan Hamin

The traditional Jewish chowder gets a facelift: Freekeh and rolled oat replace beans and chickpeas, dry red wine contributes a French touch, the combination of soy sauce and date syrup gives color and umami, lasagna sheets and chestnuts provide chunkiness similar to animal protein, and vegan Merguez sausages topping it all; An hour and a half to two hours in the oven and you have a delicious old-new Hamin. Serve with pickled cucumbers or horseradish-beet salad😋❣️
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Servings 6

Ingredients
  

  • 3-4 Tablespoon olive oil
  • 1 onion finely sliced
  • ½ leek, white part, finely chopped
  • 1 celery stick , finely chopped
  • 1 carrot, finely chopped
  • 1 cup freekeh, soaked in boiling water for about 20 minutes or dry wheat
  • 1 cup rolled oat
  • 5-6 cloves garlic, peeled and halved
  • 3-4 cups water
  • ¼ cup dry red wine optional
  • ¼ cup soy sauce
  • 2 Tablespoon date syrup
  • salt and pepper by taste
  • 1 Tablespoon paprika
  • 1 tsp smoked paprika
  • ¼ tsp chili powder
  • 1 A large sweet potato or two small, peeled and cut into rough pieces.
  • 1 - ½ Butternut Squash washed and cut into rough pieces; there is no need to peel; you can remove the skin later.
  • 100 gram roasted chestnuts one pack
  • 3 lasagna sheets optional
  • 3-4 units vegan merguez sausages

For Serving

  • pickled cucumbers, beet-horseradish salad

Instructions
 

  • Heat oil in a roaster or in a large pot that is suitable for both stove and oven; add onion, leek, celery, and carrot and fry on a medium heat for about five minutes
  • Add freekeh, rolled oat, and garlic and mix.
  • Add water, wine, soy sauce, date syrup, and spices, and stir. Taste and adjust seasoning if necessary.
  • Add the lasagna sheets and press them a little.
  • Add sweet potato and butternut squash and press in a little. Arrange the Merguez sausages on top, bring to a boil and cook on a medium-high flame for about ten minutes.
  • Meanwhile, preheat the oven to 140 degrees Celsius - 284 degrees Fahrenheit.
  • Bake for an hour and a half to two hours in the center of the oven. Check every twenty minutes, so the Hamin doesn't dry out. Add water if necessary - 1/4 - 1/2 cup at a time. We don't want the chowder to swim in liquid; Instead, when you tilt the pan slightly, you notice some liquid. After about forty minutes, turn the vegetables and sausages over with tongs, so they are evenly coated with the sauce.
  • The chowder is ready when it browns and the vegetables are soft.
  • Serve with pickled cucumbers and horseradish-beet salad.
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