Moroccan Bean Stew

  • 1 onion, diced
  • 1/2 C carrot, diced
  • 4-6 cloves garlic peeled and sliced
  • 1″ piece ginger, peeled and minced (I used a bit more–I love ginger!)
  • 2/3 C dried garbanzo beans soaked overnight, or one can
  • 2/3 C dried kidney beans, soaked overnight, or one can
  • 1 C dried lentils
  • 5 medium tomatoes cut up or 1 15-oz can diced tomatoes
  • 3 C veggie broth, plus an extra 2 C water (more if you used dried beans)
  • 1 1/2 t garam masala
  • 1/2 t cayenne pepper (optional)
  • 1/2 t cumin
  • 1/2 t nutmeg
  • 1/4 t cinnamon
  • 2 cups spinach

Basically, dump all the ingredients into a crock-pot, turn it on low for 7+ hours and go do what you want have to do for the rest of the day.  Just before serving mix in the raw spinach, turn the heat to high and stir until wilted.  Serve and enjoy.

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