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  • Serves 5-6
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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.

Find this recipe and more in the Forks Over Knives Recipe App.

By Dreena Burton,

Ingredients

  • 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 ½ tablespoon freshly grated ginger

Instructions

  1. In a large pot over medium heat, add the water with the spices and salt.
  2. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato.
  3. Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften.
  4. Add all remaining ingredients except ginger, and increase heat to high to bring to boil.
  5. Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved.
  6. Add fresh ginger, stir through, and serve.

    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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4 Comments

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(5 from 3 votes)
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Terri B.1 month ago
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I’ve made a variety of soups over the years and hands down, this is my favorite soup ever. The spices and the ginger at the end are perfect. I do like spinach in my soup, so I added it after it was done simmering. My prep time was definitely longer than 10 minutes but it was well worth it. Thank you for this healthy and nutritious recipe.

Rebekah Welch4 months ago
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We thought this was very tasty. I did add a little bit of the cayenne and I love the fennel seed in this. We’ll make this again. This is a nice clean recipe.

Steve1 year ago
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Hands down the best recipe I’ve ever found at FOK. It has become a winter staple for me and is a complete crowd pleaser. The blend of spices is absolutely perfect. Don’t forget the fresh ginger right before serving!

Lauren Lohman2 years ago
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Love this stew! The spices are perfect. I don’t add all the cayenne because I don’t like it hot, but my boyfriend adds it in his portion. So easy to make and so satisfying!

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about the author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.

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