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Recipe Collection

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Vegetarian Adafina

Vegetarian <em>Adafina</em> Related:   Africa, beans and legumes, Europe, gluten-free, low-fat, pareve, Rosh Hashanah, Shabbat, vegan, vegetables, vegetarian

Prep time: 15 min

Cook time: 50 min

Yield: 6-8 servings

This recipe is a quick vegetarian version of the Sephardic hamin, the Sabbath dish that would traditionally slow-cook overnight. It’s called adafina by the Jews of Spain and cholent to Ashkenazic Jews of Eastern Europe. Though adafina customarily includes meat, this vegetarian version keeps the spirit of the dish. It incorporates greens, as was common among Tunisian Jews, once so influenced by Spain. Adapted from Gil Marks’s Encyclopedia of Jewish Food and from Smitten Kitchen.


  • 3-4 tablespoons vegetable or olive oil, as needed
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 1 15-oz can diced tomatoes with juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/4-1/2 teaspoon ground turmeric
  • Pinch of red pepper flakes
  • 2 15-oz cans chickpeas, drained and rinsed
  • Salt and pepper to taste
  • 1 pound spinach, washed and roughly chopped
  • 1 1/2 tablespoons red wine vinegar
  • Fresh lemon juice to taste
  • 1/2-1 teaspoon smoked paprika


Place a large, deep saucepan over medium heat and add the oil. When oil is hot, add onions and sauté until translucent, about 10 minutes. Add garlic and cook for about a minute. Add tomatoes, cumin, coriander, chili powder, turmeric and red pepper flakes and cook for several minutes, until the tomatoes have reduced slightly. Then add the chickpeas and salt and pepper, and cook for about 15 minutes, or until the chickpeas have heated through and softened slightly. Add the spinach and cook about 5 minutes, until wilted. Stir in the vinegar and cook for another minute. Add lemon juice to taste. If the consistency is a little thick, add some water as desired. Sprinkle smoked paprika to taste to top before serving.

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