Moroccan Stew

Moroccan Stew

Serves 6

SEASONINGS

• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• 1 3/4 teaspoon cinnamon
• 1 teaspoon ground coriander
• 3/4 teaspoon turmeric
• 3/4 teaspoon fennel seeds
• 1 teaspoon dried basil
• 1 1/4 teaspoon salt
• 1/4 teaspoon cayenne, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

STEW

• 1 tablespoon vegetable oil
• 2 tablespoons water
• 1 large sweet onion, chopped
• 4 large cloves garlic, minced
• 2 pounds (2 large or 3 medium) sweet potatoes, diced (6 cups)
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 cup dry red lentils, rinsed
• 4 cups vegetable broth
• 1 pound greens, tough ribs removed, chopped or shredded (kale, spinach, chard, green cabbage)
• 1 heaping tablespoon freshly grated ginger
• Bread or hot cooked rice for serving

In a large saucepan heat oil, add seasonings and cook, stirring, over medium heat 2 minutes. Add water, onion, sweet potato, and garlic. Mix to coat well with spices. Cover and cook on medium, stirring occasionally, until onions have started to soften, 10 minutes. Add beans, chickpeas, lentils, and broth. Bring to a boil, then cover and simmer 25 minutes. During simmering time, add greens according to their texture -- in the last 15 minutes for tough greens such as cabbage to become tender, or in the last 5 minutes for delicate greens such as spinach just to wilt. Add greens by placing them on the surface of the stew, and covering, so they will steam. In the last 2 minutes, add ginger and mix well. Stew is done when lentils are fully dissolved and vegetables are tender. Taste and adjust salt or cayenne if needed. Serve with bread or hot rice.