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DAFINA  - MOROCCAN JEWISH CHOLENT

• 1 cup dried chickpeas
• oil
• 2 chopped onions
• 4 garlic cloves
• 6 pieces marrow bones
• 3 pounds chuck roast cut into pieces
• 10 peeled potatoes 
• 3 Tbls honey
• 1 Tbls paprika
• 1 teasp cumin
• 1/2 teasp cinnamon
• salt & pepper
• 6 to 8 large eggs, in shell

Soak chickpeas in water overnight.

Drain.

Heat oil in a 6- to 8-quart pot over medium eat.

Add onions and saute' until soft and translucent, 5 to 10 minutes. 

Add, without mixing, the chickpeas, garlic, bones, meat, potatoes and honey, paprika, cumin, cinnamon, salt, and pepper.

Add eggs and enough water to cover.

Bring to a boil, cover, reduce heat to medium-low, and simmer, occasionally skimming the foam, for 1 hour.

Tightly cover the pot, place in a 225-degree oven, and cook overnight.