Harissa Sweet Potato Stew Recipe

By Wewah

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large sweet potato, peeled, cut into 1/2 inch triangles
• 2 shallots, diced
• Fleur de sel salt, to taste
• Freshly crushed black pepper, to taste
• One 15-ounce can no salt added cannellini beans
• 1/4 cup (35 grams) dark raisins
• 1/4 cup (35 grams) white raisins
• 1/4 teaspoon Ceylon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Small pinch cloves
• 1 teaspoon harissa seasoning
• 1/2 teaspoon cumin
• 2 tablespoons lemon juice
• 1 cup (175 grams) chopped Swiss chard

Details

Servings 1
Adapted from myspicesage.com

Preparation

Step 1

Heat oil over medium high heat and add sweet potato, shallots salt and pepper. Sautee for three minutes.

Drain bean liquid over pan (reserving beans for later) and add raisins, cinnamon, nutmeg, cloves, ginger, harissa and cloves.

Mix contents of pan so spices and liquid coat potato and shallots.

Bring to a simmer and cover, heating for eight minutes on medium low heat.

Add a splash of water, if there is not too much liquid left in the pan, and mix with contents.

Mix in beans and cover, simmering for three minutes until sweet potatoes are tender.

Turn off heat, add lemon juice and swiss chard, mix to evenly disperse and serve.