Equipment
Ingredients
Base and Aromatics
- 15 ml coconut oil, melted
- 150 g yellow onion, finely diced
- 15 g garlic, minced
- 10 g fresh ginger, peeled and grated
Spices
- 5 g ground cumin
- 4 g smoked paprika
- 3 g ground coriander
- 2 g ground turmeric
- 1 g ground cinnamon
Main Ingredients
- 400 g sweet potato, peeled and cut into 2cm cubes
- 400 g crushed tomatoes, canned
- 475 ml vegetable broth, low sodium preferred
- 480 g black-eyed beans, canned, drained and rinsed well
Finishing touches
- 60 g baby spinach, washed
- 15 ml lemon juice, freshly squeezed
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Heat the coconut oil in a Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent. Add the minced garlic and grated ginger, continuing to cook for another minute until highly fragrant.
Stir in the cumin, smoked paprika, coriander, turmeric, and cinnamon. Continuously stir the spices into the onion mixture to bloom them in the hot oil.
Add the sweet potato cubes, crushed tomatoes, and vegetable broth to the Dutch oven. Stir well with a wooden spoon, scraping up any browned spices from the bottom of the pot. Bring the mixture to a rolling boil at 100°C/212°F.
Reduce the heat to low, cover the pot tightly, and let the stew gently bubble. Cook until the sweet potatoes are completely tender but still holding their shape.
Remove the lid and stir in the drained black-eyed beans and baby spinach. Leave uncovered and continue to cook until the beans are heated through and the spinach has completely wilted into the stew.
Remove the pot from the heat. Stir in the fresh lemon juice, kosher salt, and black pepper. Taste the stew and adjust the salt or acid levels if necessary before serving hot.
Chef's Notes
- Blooming the dry spices in oil during the sauté stage is a critical technique. It unlocks fat-soluble flavor compounds that would otherwise remain dormant, dramatically increasing the aromatic depth of the stew.
- If using dried black-eyed beans instead of canned, you will need to soak about 125g of dried beans overnight, then pre-boil them until tender before adding them to the stew in step 5.
- The addition of an acid like lemon juice at the very end is non-negotiable. It brightens the earthy flavors of the legumes and perfectly balances the natural, heavy sweetness of the potatoes.
- For meal prep, slightly undercook the sweet potatoes. They will continue to soften as they sit in the hot broth and during the reheating process later in the week.
Storage
Refrigerator: 5 days — Flavors deepen and improve significantly after resting overnight.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating: Warm gently in a saucepan over medium-low heat, adding a splash of water or vegetable broth if the stew has thickened too much in storage.
