Anti Inflammatory Moroccan Cinnamon-Spice Black Bean & Sweet Potato Stew
Warm, deeply fragrant, and built on some of the most powerful ingredients in the spice cabinet, this hearty stew is the kind of bowl that makes you feel genuinely good from the inside out. Turmeric, ginger, cinnamon, and cumin aren't just there for flavor — they're the backbone of a dish that's been thoughtfully layered to deliver serious anti-inflammatory benefits without sacrificing an ounce of comfort. Sweet potatoes bring natural sweetness and a velvety texture that balances the smoky paprika and gentle heat from the cayenne, while black beans add plant-based protein and fiber to keep you full and satisfied. The technique of mashing a quarter of the beans and potatoes directly in the pot is a small move that makes a big difference, thickening everything into a rich, spoonable stew that clings to itself beautifully. A bright hit of fresh lemon juice stirred in at the end lifts all those warm spices and keeps the whole thing from feeling heavy. This recipe serves four and comes together in a single Dutch oven, which means minimal cleanup and maximum reward on a weeknight. Finish it with fresh cilantro and an extra squeeze of lemon for a bowl that looks as vibrant as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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