Monday, March 7, 2016

Moroccan Bean Stew

The warm spices of this soup make it perfect choice for a cool night.  The guys in my sweet family really enjoy the flavors from Morocco, so this soup is a good fit for us.  I have made this for non-vegans who have left asking for the recipe.  (For guests, you can serve roasted figs on top -- or plain chopped)

Moroccan Bean Stew
serves 6-8
  • 1 3/4 tsp ground cumin
  • 1 1/2 tsp cinnamon
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp turmeric
  • 1/2 tsp fennel seeds
  • 2 cups chopped onion
  • 1 TBLS minced garlic
  • 3-4 cups cubed sweet potato (1 lb)
  • 1 can black beans, rinse and drain
  • 1 can white beans (great northern, cannellini, chickpea), rinse and drain
  • 1 cup dry red lentils
  • 3 cups broth
  • 4 cups water
  • 1 1/2 TBLS grated ginger
  • 2 cups packed finely chopped kale
-- With a little water or broth, saute spices 1-2 minutes until really fragrant
-- Add chopped onion and garlic and saute 8-10 minutes, stirring constantly to avoid burning
-- Add potatoes, beans, lentils and broth/water.  Bring to a boil, reduce heat, cover and simmer 20 minutes.
-- Add ginger and kale and heat until wilted

Crockpot: Dump all.  High for 3 hrs. 

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