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.