This is the second recipe from Dreena Burton that I have tried, and wow, does this woman know how to use spices! Again, from the very beginning, I could tell this was going to be good just from how wonderful the combination of spices smelled! Toby doesn’t care for sweet potato, but he said it was good in this dish. Liam ate it, and Liv (our new 22 month old daughter from Korea!) picked out the chickpeas and ate those. I can’t wait to have some leftovers for lunch today!
Moroccan Bean Stew with Sweet Potatoes
•1 tablespoon water (to sauté)
•1 teaspoon cumin seed (couldn’t find, used extra ground cumin)
•3/4 teaspoon ground cumin
•1 1/2 teaspoon cinnamon
•1 teaspoon ground coriander
•1/2 teaspoon turmeric
•1/2 teaspoon fennel seeds (I omitted)
•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
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.