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Smoky Moroccan bean stew with cilantro and tomatoes in a blue bowl.

Moroccan Three Bean Stew

This Moroccan three bean stew is a hearty, comforting one-pot dinner packed with creamy beans, tender sweet potatoes, tomatoes, and warming spices. Finished with fresh cilantro and lemon, it's an easy, flavorful meal made with simple pantry ingredients.
4.84 from 6 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Deborah Rainford

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can, 15 ounces white beans, drained and rinsed
  • 1 can, 15 ounces kidney beans, drained and rinsed
  • 1 can, 15 ounces chickpeas, drained and rinsed
  • 1 can, 14 ounces diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons ras el hanout, Moroccan spice blend
  • 1 large sweet potato, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, peeled and chopped
  • 3 cups vegetable broth
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Juice of 1 lemon

Instructions

Sauté the Vegetables

  • Cook the aromatics: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, garlic, celery, and carrots. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the spices and tomato paste: Stir in the ras el hanout and tomato paste. Cook for 1–2 minutes, stirring frequently, until fragrant and the tomato paste has darkened slightly.

Simmer the Stew

  • Add the beans and tomatoes: Stir in the drained white beans, kidney beans, chickpeas, and diced tomatoes until well combined.
  • Add the broth and sweet potato: Pour in the vegetable broth and add the chopped sweet potato. Bring to a boil, then reduce the heat and simmer uncovered for approximately 20 minutes, until the sweet potato is tender.

Season and Serve

  • Finish the stew: Season with salt and black pepper, then stir in the lemon juice. Continue simmering for another 5 minutes to bring the flavors together.
  • Serve: Remove from the heat, ladle into bowls, and garnish generously with fresh chopped cilantro.

Notes

  • Adjust the consistency: For a thicker stew, simmer uncovered for a few extra minutes or mash a small spoonful of beans into the broth. Add a splash of vegetable broth if you prefer a looser consistency.
  • Adjust the spice level: Ras el hanout blends vary between brands. For extra heat, add a pinch of cayenne pepper or a little harissa paste to taste.
  • Batch cooking and freezing: Refrigerate leftovers in airtight containers for up to 4 days or freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat until piping hot, adding a splash of broth if needed.

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 761mg | Potassium: 342mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13496IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg
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