Moroccan Bean Stew with Sweet Potatoes

I finally decided to start a new blog with my vegan journey. I am loving being vegan so far. OK, it has only been about a month and a half but I am ready for this to be a permanent lifestyle change. I had starting sharing about my vegan journey here but since I have used this blog for soooooo many different topics, I decided I needed one just for my going vegan journey.  I tried to post this on the other "new" blog but it just won't post so decided to post it here.

Also, I have been using Mom8isme for years for lots of things. But since Dennis and I got married - I really feel like I have 12 kids instead of just 8 so decided it was time to change from the 8 to just C for Charyl. I sign lots of my cards, etc to kids or their spouses as Mom C so felt that fit.

Lately, I have been adding recipes I have used in the last month from my 21 day vegan challenge from Forks over Knives. Today I am going to share another one.

Moroccan Bean Stew with Sweet Potatoes

1 T water
1 t cumin seed
3/4 t ground cumin
1 1/2 t cinnamon
1 t ground coriander
1/2 t turmeric
1/2 t fennel seeds
1 t dried basil
3/4 t sea salt
Few pinches cayenne pepper (optional)
Freshly ground black pepper to taste
1 1/2 c onion, diced
3 - 4 medium-large garlic, minced
3 - 3 1/2 c yellow or orange fleshed sweet potato, diced
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) chickpeas, rinsed and drained
1 c dry red lentils, rinsed
3 c vegetable stock
3 1/2 c water
1 1/2 T freshly grated ginger

In a large pot over medium heat, add the tablespoon of water with the spices and salt. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato. Stir through, cover, and cook for about 7 - 8 minutes, stirring occasionally, until the onions have started to soften. Add all remaining ingredients except ginger, and increase heat to high to bring to boil. Once at a boil, reduce heat to medium-low, cover, and cook for 20 - 25 minutes, until lentils are fully dissolved. Add fresh ginger, stir and serve. Serves 6.

Options

- Before serving this soup, you could stir in several cups of baby spinach or chopped chard until just wilted.

- This makes a decent batch. You can portion and freeze some of this soup, as it thaws and reheats well.

Until Next Time,
Charyl