Moroccan Bean Stew with Sweet Potatoes

Prep Time

10 minutes

Prep Notes


Cooking Time

35 minutes


10 servings


1 tablespoon water 

1 teaspoon cumin seed

 3/4 teaspoon ground cumin 

1 1/2 teaspoons cinnamon 

1 teaspoon ground coriander 

1/2 teaspoon turmeric 

1/2 teaspoon fennel seeds 

1 teaspoon dried basil 

3/4 teaspoon sea salt

 Few pinches cayenne pepper (optional; I don’t use it since our kids will find it too hot) 

Freshly ground black pepper to taste 

1 1/2 cups onion, diced 

3-4 medium-large cloves garlic, minced or grated 

3 – 3 1/2 cups yellow or orange-fleshed sweet potato, diced 

1 can (14 ounces) black beans, rinsed and drained 

1 can (14 ounces) chickpeas, rinsed and drained 

1 cup dry red lentils, rinsed 

3 cups vegetable stock 

3 1/2 cups water 

1 1/2 tablespoon 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 through, and serve. 


  • You can use canned beans. Wash them well, and add 1/4 cup water instead of cooking liquid.