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

Active: 40 Total: 40

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. This meal was last featured in 2018.

Tags
Proteins
Cuisines

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
  • Onions, medium - 1, diced
  • 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

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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. Onion / 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, onions, and chard stems. Saute until onions 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. (Note: If not using red lentils, check the package for recommended cook time.)

  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 (36)
Gluten-free (2)
Paleo (7)
Vegetarian (10)

Most Helpful

This was a flavorful recipe! I used a stick blender to partially blend the soup for a thicker stew-like consistency, and found it even better the next day. I'd recommend something crunchy on top, slivered almonds, pumpkin seeds, etc., just for a bit of a change in consistency, and always add a bit more lime to brighten things up.

By: Verena
Posted: Feb 16, 2022
Diet: Vegetarian
2 Helpful

17 reviews

Great flavored soup that ages well. Easy to make ahead. Happy to see it in the rotation.

By: Nancy
Posted: Mar 13, 2022
Diet: Original
0 Helpful

Amazing flavor. Will for sure make this again. But will add in the lentils before the other stuff because they got mushy. Lentils took like 40 mins to get cooked. And I’ll do 1 cup of lentils. Used frozen chopped sweet potatoes. Added red pepper flakes.

By: Sabrina
Posted: Mar 06, 2022
Diet: Original
0 Helpful

Good - but not spectacular.

By: Namrita
Posted: Mar 02, 2022
Diet: Paleo
0 Helpful

Loved this recipe. Didn’t have chard so I used Kale instead and it was still yummy.

By: Kristina
Posted: Feb 28, 2022
Diet: Original
0 Helpful

Was surprised at how tasty this was. Kids didn't like it as much as the adults did, but still ate their dinner. Husband added more heat/spice to his.

By: Jennifer
Posted: Feb 24, 2022
Diet: Original
0 Helpful

Good flavor. Used more stock and sweet potatoes needed to cook longer

By: Aprill
Posted: Feb 24, 2022
Diet: Gluten-free
0 Helpful