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Moroccan Black Bean and Yam Stew with Currants – vegetarian recipe
Stav Kogan

Moroccan Black Bean and Yam Stew with Currants

Escape to the vibrant flavors of Morocco with this incredibly satisfying and easy-to-make one-pot stew, combining earthy black beans, sweet yams, and chewy currants in a fragrant broth of cumin, coriander, and cinnamon.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 serving
Calories: 382
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 mL / 0.5 fl oz) coconut or olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 red chilies, minced
  • 3 cups (750 mL) cooked or canned black beans, drained and rinsed
  • 2 cups (500 mL) peeled, chopped yams, cut into 1/2-inch / 1 cm dice
  • 2 1/2 cups (625 mL) water
  • 1/2 cup (125 mL) currants
  • 1 tablespoon (15 mL / 0.5 fl oz) toasted ground cumin
  • 1 tablespoon (15 mL / 0.5 fl oz) ground coriander
  • 1/2 teaspoon (2 mL / 0.1 fl oz) cinnamon
  • 1/2 teaspoon (2 mL / 0.1 fl oz) salt
  • 1/4 cup (60 mL) chopped fresh cilantro or parsley (optional)
  • 1 tablespoon (15 mL / 0.5 fl oz) lemon juice
  • For a deeper flavor, toast whole cumin seeds in a dry pan over medium heat for 1-2 minutes until fragrant, then grind them before adding to the stew.
  • Control the heat by adjusting the number of red chilies. For a milder version, use only one chili or omit them entirely.
  • Swap yams for sweet potatoes if that's what you have on hand. Raisins or chopped dried apricots can also be used in place of currants.
  • This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook for 3 to 5 minutes, or until it becomes translucent.
  3. Add the minced garlic and chilies to the pot and cook for another minute until fragrant.
  4. Stir in the black beans, yams, water, currants, toasted cumin, coriander, cinnamon, and salt. Increase the heat and bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 30 minutes. The stew is ready when the yams are tender and can be easily pierced with a fork.
  6. Remove from heat and stir in the fresh cilantro (or parsley) and lemon juice just before serving.

Nutrition

Calories: 382kcalCarbohydrates: 74gProtein: 15gFat: 5g

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