North African Spiced Bean and Sweet Potato Stew
A warming North African-inspired stew combining tender sweet potatoes, earthy lentils, and chickpeas in a fragrant blend of paprika, cumin, and cinnamon. The addition of chard adds color and nutrition while turnips provide subtle bite. Perfect for cold evenings or when you want something hearty yet healthy. This version stands out for its balanced spice blend that warms without overwhelming, and the combination of three different legumes creates satisfying protein and texture. Serve with warm pita and cooling yogurt for a complete meal that transports you to the spice markets of Morocco.
Ingredients
- 2 tsp Paprika
- 1 tsp Coriander, ground
- 1 tsp Cumin
- 1 tsp Turmeric, ground
- ½ tsp Salt
- ¼ tsp Cinnamon
- ¼ tsp Allspice
- 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 separatedSpinach or kale1:1seasonal
Add spinach at very end to prevent overcooking
- 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 typeVegetable broth1:1vegetarian
Any stock type works
- ½ cup Lentils, uncooked red
- 1 tsp Lemon juice
- Yogurt, plain or Greek
Instructions
- 1
Heat Dutch oven over medium-high heat
- 2
Add oil, then turnips, onions, and chard stems and saute until onions are soft
- 3
Stir in tomato paste, garlic, and spice mix and saute
- 4
Pour stock over soup base and bring to a simmer
- 5
Add sweet potatoes, lentils, and chard leaves
- 6
Reduce heat to low simmer, cover and simmer until sweet potatoes are tender and lentils are fully cooked
- 7
Remove lid and stir in beans and simmer
- 8
Remove stew from heat and stir in lemon juice
- 9
Season with salt
- 10
Toast pita wedges
- 11
Serve stew with yogurt on top and pita wedges on the side
Tips
Red lentils cook faster than other varieties, but check package directions if substituting with green or brown lentils for proper timing.
Cut vegetables uniformly so they cook evenly, especially sweet potatoes which should be fork-tender by the end.
Toast the spices briefly in oil before adding liquid to release their essential oils and deepen flavors.
Good to Know
Refrigerate up to 4 days. Stew may thicken when cold, thin with additional stock when reheating.
Can be made 1-2 days ahead. Flavors improve with time. Reheat gently and add fresh lemon juice before serving.
Serve hot with dollops of yogurt and warm pita wedges. Garnish with fresh herbs if desired.
Common Mistakes
Don't skip sauteing the spices or they'll taste raw and harsh in the finished stew.
Cut sweet potatoes small enough to cook in 15 minutes to avoid mushy lentils.
Substitutions
Gluten-Free Swaps
Standard wheat pita works fine
General Alternatives
Add spinach at very end to prevent overcooking
FAQ
Can I make this vegan?
Yes, simply omit the yogurt garnish or use plant-based yogurt. Use vegetable stock instead of any animal-based stock.
What if I don't have turnips?
Substitute with parsnips, rutabaga, or extra sweet potatoes. The stew will be slightly sweeter without turnips' subtle bitterness.
How long will leftovers keep?
Store covered in refrigerator for up to 4 days. The stew freezes well for up to 3 months, though vegetables may soften slightly.