Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
Skin the chicken thighs
. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.
In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions
, then the garlic. Drain
and place the chick peas, onions, and garlic in a Dutch oven
. Stir in the spices
and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.
off 2 tablespoons of fat and 1/2 cup of liquid from the cholent
. Let this cool a little and mix it with the matzo meal
. Form the dough
sized balls and add to the pot. Add the carrots
. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight. At any rate, it's much better the next day.