Harissa Sweet Potato Stew Recipe

This healthy vegetarian meal, combines sweet potatoes with creamy white cannellini beans, swiss chard and raisins. Ceylon cinnamon, nutmeg, ginger, cloves, cumin and harissa seasoning complement the main ingredients and bring complex flavor to this dish.

Ingredients

• 2 tablespoons

  extra virgin olive oil

• 1 large

  sweet potato, peeled, cut into ½ 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

Directions

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.