Moroccan Bean Stew with Sweet Potatoes - Forks Over Knives

Ingredients

• 1 tablespoon water (to sauté)
• 1 teaspoon cumin seed
• ¾ teaspoon ground cumin
• 1 ½ teaspoon cinnamon
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon fennel seeds
• 1 teaspoon dried basil
• ¾ teaspoon sea salt
• Few pinches cayenne pepper (optional; kids may find it too hot)
• Freshly ground black pepper to taste
• 1 ½ cup onion, diced
• 3-4 medium-large cloves garlic, minced or grated
• 3 – 3 ½ cups yellow or orange-fleshed sweet potato, diced
• 1 can (14 ounce) black beans, rinsed and drained
• 1 can (14 ounce) chickpeas, rinsed and drained
• 1 cup dry red lentils, rinsed
• 3 cups vegetable stock
• 3 ½ cups water
• 1 ½ tablespoon freshly grated ginger