There’s something about the warmth and complexity of the spices in Moroccan cuisine that inspires me to create new dishes using them. This stew offers a heaping serving of black beans, chickpeas, and lentils, along with yellow-fleshed sweet potatoes that simmer in a fragrant, intoxicating broth infused with cinnamon, cumin, coriander, ginger, fennel, garlic. Individual servings can be finished with slices of dried roasted figs, a nice touch if serving to guests.
This recipe from Let Them Eat Vegan is wheat-free, gluten-free and soy-free.
In a large pot over medium heat, add the water with 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.
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.
Before serving this soup, you could stir in several cups of baby spinach or chopped chard until just wilted.
This makes a decent batch. You can portion and freeze some of this soup, as it thaws and reheats very well.
- 1 tablespoon water (to sauté)
- 1 teaspoon cumin seed
- 3/4 teaspoon ground cumin
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon fennel seeds
- 1 teaspoon dried basil
- 3/4 teaspoon sea salt
- Few pinches cayenne pepper (optional; kids may find it too hot)
- Freshly ground black pepper to taste
- 1 1/2 cup onion, diced
- 3-4 medium-large cloves garlic, minced or grated
- 3 – 3 1/2 cups yellow or orange-fleshed sweet potato, diced
- 1 can (14 oz.) black beans, rinsed and drained
- 1 can (14 oz.) chickpeas, rinsed and drained
- 1 cup dry red lentils, rinsed
- 3 cups vegetable stock
- 3 1/2 cups water
- 1 1/2 tablespoon freshly grated ginger