In a medium bowl, cover the beans with at least four cups cold water. Cover with a kitchen towel and soak on the counter for eight hours or refrigerate for 12 hours. (You can also use the quick-soak method; see below.)

Preheat the oven to 200 degrees Fahrenheit. Pour the oil in a large (at least eight-quart) heavy pot with a lid, sprinkle half a teaspoon of the salt over the oil, and arrange the onion slices to cover the bottom of the pot, in a few layers if needed, to fit. Flip the onion slices so that both sides are coated in the salted oil. Scatter the wheat berries and soaked beans on top of the onions. Trim the cauliflower so that most of the stem is removed and you can stand the cauliflower upright without it tipping over, then arrange the cauliflower on top of the beans and wheat berries. Nestle the sweet potato halves and whole tomatoes around the cauliflower. Scatter the garlic cloves around the pot.

In a large bowl, whisk together the broth, water, tomato paste, cumin, sweet and smoked paprikas, cayenne, and the remaining 4 teaspoons salt. Pour the liquid into the pot; it should come up to the top of the sweet potatoes, and the cauliflower head should stick out the top. Bring the pot to a boil, then cover it tightly (if your pot doesn’t have a tight seal, seal it with foil first). Transfer the pot to the oven and cook until the beans and wheat berries are tender, the cauliflower is scoopable with a spoon, and the tomatoes are shriveled, eight to 10 hours. Uncover, season with salt to taste and serve with Schug-a-Churri (recipe follows), chopped salad (recipe follows), and tahini sauce.

In the bowl of a food processor, process the garlic until very finely minced, stopping the processor and scraping down the sides once if necessary, 15 to 20 seconds.

Add the jalapenos and shallots and pulse until everything is minced, 30 pulses. Empty into a bowl, then place the parsley, cilantro, and oregano in the processor and pulse until finely chopped but not wet, 20 to 25 pulses.

Add to the bowl along with the olive oil, vinegar, lemon zest and juice, cumin, black pepper, and salt and stir to combine.

Combine the cucumbers and tomatoes in a large bowl, making sure to use as much of the tomato juices as possible. Toss with the lemon juice, olive oil, salt, and pepper.

If you are not eating the salad immediately after preparing it, strain the liquid from the salad and reserve it. When you are ready to serve, pour the juice over the salad and toss.