Moroccan Bean Stew with Sweet Potatoes
I discovered this recipe in Forks over Knives by Dreena Burton a couple of months ago. This stew is warm, hearty with a great mix of flavors and makes enough for 6-8 servings. If you like black beans, chickpeas and lentils this recipe is for you! The spices may be a little bit different than your typical meal, but I urge you to give it a try. It is hearty, healthy and delicious!
Prep time is under 15 minutes, cooking time 45 minutes and it can be stored in the refrigerator for a few days or freeze for next week’s dinner!
Makes 6-8 Servings
1 Tablespoon Water (To Sauté)
1 Teaspoon Cumin Seed
¾ Teaspoon Ground Cumin
1 ½ Teaspoon Cinnamon
1 Teaspoon Ground Coriander
½ Teaspoon Turmeric
½ Teaspoon Fennel Seeds
1 Teaspoon Dried Basil
¾ Teaspoon Sea Salt
Few Pinches Cayenne Pepper (Optional; Kids May Find It Too Hot)
Freshly Ground Black Pepper to Taste
1 ½ Cup Onion, Diced
3-4 Medium-Large Cloves Garlic, Minced Or Grated
3 – 3 ½ Cups Yellow or Orange-Fleshed Sweet Potato, Diced
1 Can (14 Ounce) Black Beans, Rinsed and Drained
1 Can (14 Ounce) Chickpeas, Rinsed and Drained
1 Cup Dry Red Lentils, Rinsed
3 Cups Vegetable Stock
3 ½ Cups Water
1-1½ Tablespoon Freshly Grated Ginger
Optional: 2-3 cups of Fresh Baby Spinach
- In a large pot over medium heat, add the water with the all the spices and salt.
- Cook for a couple of minutes, and then add the onion, garlic, and sweet potato.
- Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften. You can add more water if the vegetables start to stick to the pot
- Add all remaining ingredients except ginger, and increase heat to high to bring to boil.
- Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved.
- Add fresh ginger, stir through, and serve.
- Optional: After ginger, you may add the spinach, stir until just wilted then serve.