Moroccan 3-Bean Stew
A hearty and flavorful Moroccan stew featuring three types of beans, aromatic spices, and a rich tomato-based sauce. Perfect for a cold evening!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cinnamon
- 0.125 teaspoon Cayenne Pepper Optional
- 1 28 ounce can Diced Tomatoes Undrained
- 1 15 ounce can Chickpeas Rinsed and drained
- 1 15 ounce can Kidney Beans Rinsed and drained
- 1 15 ounce can Cannellini Beans Rinsed and drained
- 1 cup Vegetable Broth
- 2 tablespoons Fresh Cilantro Chopped, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, turmeric, cinnamon, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
- Stir in diced tomatoes (undrained), chickpeas, kidney beans, cannellini beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the stew has thickened slightly and the flavors have melded.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
Serve with couscous or crusty bread for a complete meal. For a spicier stew, add more cayenne pepper or a pinch of chili flakes.