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

Active: 40 min Total: 40 min
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.
Tags

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, gluten-free - 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

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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.

Nutrition Facts

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Reviews

Ratings

Original (59)
Gluten-free (4)
Paleo (20)
Vegetarian (10)

Most Helpful

Hearty and tasty. I upped the chard a bit and it worked great. Delicious!

By: Kelley
Posted: Feb 27, 2020
Diet: Original
1 Helpful

45 reviews

Awesome soup! I wound up using the spice set from the shwarma chicken.

By: Maureen
Posted: Oct 11, 2021
Diet: Original
0 Helpful

Used 1 cup of lentils and omitted the garbanzo beans. Replaced chard with kale and turnips with parsnips since that’s what they had at the store. Everyone loved this one!

By: Sarah
Posted: Oct 07, 2021
Diet: Vegetarian
0 Helpful

This was incredible! My husband does not like turnips, but said they were actually good in this recipe. So many good flavors.

By: Kristin
Posted: Oct 07, 2021
Diet: Paleo
0 Helpful

Wow, this was fantastic! We loved it! I used only 4 cups broth and used about 1.25 cups of pre-cooked lentils. Also made homemade GF-DF naan, and omitted the yogurt.

By: Elissa
Posted: Oct 06, 2021
Diet: Gluten-free
0 Helpful

Hearty and tasty. I upped the chard a bit and it worked great. Delicious!

By: Kelley
Posted: Feb 27, 2020
Diet: Original
1 Helpful

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
0 Helpful