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.