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Moroccan Bean Stew with Sweet Potatoes Recipe

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This recipe for Moroccan Bean Stew with Sweet Potatoes, by , is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaimie Douglas


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

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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