Moroccan Bean Stew - Food Revolution Network

Ingredients

• 2 tbsp water (+1 Tbsp as needed, for sauté)
• 1 tsp cumin seeds
• ¾ tsp ground cumin
• 1 ½ tsp ground cinnamon
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp fennel seeds
• 1 tsp dried basil
• ¾ tsp salt (optional)
• ground black pepper (optional, to taste)
• 1 ½ cups onion, diced
• 3 medium-large garlic cloves, minced or grated (+1 more if desired)
• 3 cups sweet potato (+1/2 cup if desired. Bite-sized cubes, peeling optional)
• 1 ¾ cups black beans (home-cooked or BPA-free canned, rinsed and drained)
• 1 ¾ cups chickpeas (home-cooked or BPA-free canned, rinsed and drained)
• 1 cup red lentils (dry, rinsed very well and drained)
• 3 ½ cups water
• 1 ½ tbsp ginger, freshly grated