Moroccan bean stew

Chilly nights mean a desire to cozy up with some yummy comfort food.

As I mentioned yesterday, I cooked some garbanzo beans and so used them in a Moroccan bean stew.  As well as the garbanzo beans there are black beans, red lentils and sweet potatoes plus a host of veggies and spices.

It is the combination of spices that brings this dish alive. Ten different herbs and spices to be precise!  They have a lovely sweetness to them. Its a great synergistic effect.

This makes for a really healthy dish including:

• excellent fiber levels from the beans and lentils
• very high antioxidant levels from the spices and beans and lentils too
• plenty of protein from the beans and potatoes
• good beta carotene from the sweet potatoes
• anti-inflammatory activity from the Quercetin in the garlic and onion, and the turmeric and fresh ginger
• anti-cancer activity from the garlic and onion and spices
• blood sugar control from the cinnamon
• selenium from the garlic
• free from added fat, and gluten too - low allergy and vegan.

I made a big pot of it, so it'll keep me going through the week.  Let me know if I can bring you a bowl!  

The recipe comes from Dreena Burton's book "Let them eat vegan".   Moroccan Bean stew recipe.  It has to be the book I use most often of all my recipe books - and you wouldn't believe how many I have! 

I'll be making it again next week in my Food as Medicine class where we are focusing on the health benefits of legumes.

Hope you are cozy tonight.  Take care.