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Week of 10/1/18

North African Spiced Bean Stew
with sweet potatoes / lentils / chard

Active: 40 Total: 40
Original GF Paleo Vegetarian
North African Spiced Bean Stew

A warm mix of spices forms the base for this hearty vegetarian stew. Serve the stew with yogurt and pita wedges for a North African-inspired meal that the whole family will love. 

Tags
One Pot, Feeds a Crowd
Proteins
Beans, garbanzo, Beans, lentils
Cuisines
Middle Eastern / North African
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94

Ingredients

Metric
Servings:
4
North African Spice Mix:
  • Paprika - 2 tsp
  • Coriander, ground - 1 tsp
  • Cumin - 1 tsp
  • Turmeric, ground (opt) - 1 tsp
  • Salt - 1/2 tsp
  • Cinnamon - 1/4 tsp
  • Allspice (opt) - 1/4 tsp
North African Spiced Bean Stew:
  • Sweet potatoes - 12 oz , peeled and diced
  • Turnips - 6 oz , peeled and diced
  • Garlic - 3 cloves , chopped
  • Leeks - 2 , thinly sliced
  • Chard, any type - 6 oz , leaves and stems chopped and separated
  • Pita bread - 4 rounds , wedges
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Stock, any type - 5 cups
  • Lentils, uncooked red - 1/2 cup (sub any color lentils)
  • Lemon juice - 1 tsp
  • Yogurt, plain or Greek - for serving

Prep

  1. Make spice mix - Combine paprika, coriander, cumin, turmeric, salt, cinnamon, and allspice. (Can be done up to 5 days ahead)

  2. Sweet potatoes / Turnips / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Leeks / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  4. Pita - Slice pita into wedges.

  5. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then turnips, leeks, and chard stems. Saute until leeks are soft, 3 to 4 minutes.

  2. Stir in tomato paste, garlic, and spice mix. Saute for 1 minute.

  3. Pour stock over soup base and bring to a simmer. Add in sweet potatoes, lentils, and chard leaves.

  4. Reduce heat to a low simmer. Cover and simmer until sweet potatoes are tender and lentils are fully cooked, ~15 minutes.

  5. Remove lid and stir in beans. Simmer for 2 minutes more.

  6. Remove stew from heat and stir in lemon juice. Season with some salt.

  7. Toast pita wedges.

  8. Serve stew with yogurt on top and pita wedges on the side.

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