Moroccan Bean Stew
Ingredients
4 cups cooked northern white beans (equals 2-15oz cans, if using canned beans)
2 cups chopped carrots (about 3 medium carrots)
2 cups chopped sweet potatoes (1 medium to large sweet potato)
1 medium white onion
3 cups finely chopped kale (stems removed)
2-3 cloves garlic, chopped
4 dried unsweetened apricots, finely chopped
1 large heirloom tomato, cut into small pieces or 1 can diced tomatoes (14.5 ounce can)
3 cups veggie broth or organic chicken bone broth
3 tablespoons coconut aminos or Braggs Amino Acids
2 Tablespoons of avocado oil
Spices
1 teaspoon salt
1-2 teaspoons black pepper
1 Tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon curry powder
1 teaspoon ground turmeric
Directions
In a large pot or dutch oven heat oil add the onion and garlic and cook for a few minutes before adding sweet potatoes and carrots, tomato, spices and vegetable broth and bringing to a simmer. Add kale and cooked beans when sweet potatoes and carrots are mostly done. Average time is about 30 minutes.
Serve the stew with cauliflower rice or brown rice and feta cheese and fresh parsley, if desired.
