Posted on June 7, 2012

Moroccan Bean Stew with Sweet Potatoes

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  • Serves 5-62
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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.

Instructions:

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.

Chef’s Notes:

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.

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