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Moroccan Bean Stew with Sweet Potatoes

Forks Over Knives
  • minutes
  • Serves 5 to 6

INGREDIENTS

1 tsp

Basil, dried

1 can

Black beans

1 can

Chickpeas

1 tsp

Coriander, ground

3 cups

Fleshed sweet potato, yellow or orange

3

medium large cloves Garlic

1 1/2 tbsp

Ginger

1 1/2 cups

Onion

1 cup

Red lentils, dry

3 cups

Vegetable stock

1

Black pepper, Freshly ground

3 pinches

Cayenne pepper

1 1/2 tsp

Cinnamon

1/2 tsp

Fennel seeds

3/4 tsp

Sea salt

1/2 tsp

Turmeric

3/4 tsp

Cumin, ground

1 tsp

Cumin seed

57 tbsp

Water