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

Name: North African Spiced Bean Stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp Paprika; 1 tsp Coriander, ground; 1 tsp Cumin; 1 tsp Turmeric, ground (opt); 1/2 tsp Salt; 1/4 tsp Cinnamon; 1/4 tsp Allspice (opt); 12 oz Sweet potatoes, peeled and diced; 6 oz Turnips, peeled and diced; 3 cloves Garlic, chopped; 1 Onions, medium, diced; 6 oz Chard, any type, leaves and stems chopped and separated; 4 rounds Pita bread, gluten-free, wedges; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 5 cups Stock, any type; 1/2 cup Lentils, uncooked red (sub any color lentils); 1 tsp Lemon juice; for serving Yogurt, plain or Greek

Active: 40 Total: 40

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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, 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

Prep

Make spice mix - Combine paprika, coriander, cumin, turmeric, salt, cinnamon, and allspice. (Can be done up to 5 days ahead)
Sweet potatoes / Turnips / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Onion / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Pita - Slice pita into wedges.
Beans - Drain and rinse.

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Make

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.
Stir in tomato paste, garlic, and spice mix. Saute for 1 minute.
Pour stock over soup base and bring to a simmer. Add in sweet potatoes, lentils, and chard leaves.
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.)
Remove lid and stir in beans. Simmer for 2 minutes more.
Remove stew from heat and stir in lemon juice. Season with some salt.
Toast pita wedges.
Serve stew with yogurt on top and pita wedges on the side.

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