I just love sweet potatoes, and they fit so wonderfully in this stew! The flavors are amazing too! I'm not used to trying all of these ethnic flavors, but it has been a positive experience! I had never tried the coriander and turmeric spices before, but the combination of all of the spices in this recipe was delicious. I also found the addition of cinnamon a little odd, but it really makes the overall flavor of the stew that much better!
Thank you Dreena for posting another fabulous recipe and allowing me to blog about it!
Moroccan Bean Stew with Sweet Potatoes (Original Recipe)
- 1 1/2 tbsp olive oil
- 1 tsp cumin seed
- 3/4 tsp ground cumin
- 1 1/2 tsp cinnamon
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp fennel seeds
- 1 tsp dried basil
- 3/4 tsp sea salt
- Few pinches cayenne pepper
- Ground black pepper
- 2 medium onions, chopped
- 3-4 garlic cloves, minced
- 4 (small/medium size) sweet potatoes, peeled and diced
- 1 (14 oz) can black beans, rinsed and drained
- 1 (14 oz) can chickpeas, rinsed and drained
- 1 cup dry red lentils, rinsed
- 3 cups vegetable stock
- 3 1/2 cups water
- 1 1/2 tbsp freshly grated ginger
- 1 (12-oz) bag fresh spinach
- In a large pot over medium heat, cook the oil, spices and salt for 1-2 minutes.
- 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 the remaining ingredients except ginger and bring to a boil. Reduce the heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved.
- Add the fresh ginger and spinach, stir through until the spinach leaves are wilted, and serve.