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

Active: 40 minTotal: 40 min
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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.
Smarts: Toasting the spice blend in the first step of the recipe brings out its flavors.



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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.


  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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This meal has 40 reviews

This was yummy and felt filling, but then I was hungry again two hours later. I didn't eat the pita with it though

By: Jenna
Posted: Dec 04, 2018
Diet: Original

Great crockpot meal for our Monday night dinner party.

By: Caitlin
Posted: Nov 09, 2018
Diet: Vegetarian

Yummy! Loved the chard and turnips for something a little different.

By: Caroline
Posted: Nov 05, 2018
Diet: Vegetarian

Loved it! Delicious way to eat lots of veggies.

By: Elisabeth
Posted: Nov 02, 2018
Diet: Original

I was super impressed with this one.

By: Steffi
Posted: Oct 28, 2018
Diet: Original

Solid and hearty.

By: Felice
Posted: Oct 23, 2018
Diet: Original