Pin It The first time I made this stew, it was supposed to be a quick pantry clean-out meal. I ended up accidentally making enough to feed my entire apartment building. Now my neighbors knock on my door whenever they smell those spices hitting the hot oil.
I served this at a dinner party once when I forgot to defrost anything else. My friend who swears she hates sweet potatoes went back for thirds. Sometimes the simplest meals are the ones that bring people to the table.
Ingredients
- Sweet potatoes: These bring natural sweetness that balances the smoky spices, and they hold their shape beautifully during simmering
- Yukon Gold potatoes: Creamier than russets, they break down slightly to thicken the broth while still keeping their texture
- Smoked paprika: This is the soul of the dish, adding depth and warmth that makes people think it cooked for hours
- Canned tomatoes: Use whole peeled tomatoes and crush them by hand for the most satisfying texture and freshest flavor
- Vegetable broth: A good quality broth makes all the difference, so choose one you actually enjoy drinking on its own
- Two kinds of beans: The combination of creamy cannellini and hearty chickpeas creates the most satisfying protein base
Instructions
- Build your flavor foundation:
- Heat the olive oil in your largest pot over medium heat until it shimmers slightly. Toss in the onion, celery, and carrots, letting them soften and become fragrant for about five minutes.
- Add the aromatic vegetables:
- Stir in the garlic, red bell pepper, and zucchini. Let them cook for another three minutes until the garlic becomes aromatic and the peppers start to soften.
- Bloom your spices:
- Add both kinds of potatoes along with the smoked paprika, thyme, cumin, black pepper, and salt. Sauté everything together for two minutes, stirring constantly until the spices become incredibly fragrant.
- Create the tomato broth:
- Stir in the tomato paste and let it caramelize slightly for about thirty seconds. Pour in the diced tomatoes, vegetable broth, and bay leaf, then bring everything to a gentle boil.
- Simmer the base:
- Reduce the heat to low, cover the pot, and let it simmer gently for twenty minutes. Check occasionally until the potatoes are just tender when pierced with a fork.
- Add the beans:
- Stir in both the cannellini beans and chickpeas. Let the stew simmer uncovered for another ten to fifteen minutes until the flavors have melded together and the broth has thickened slightly.
- Finish with fresh greens:
- Stir in the baby spinach if you are using it, cooking for just two minutes until wilted. Taste the stew and adjust the seasoning, remembering to remove the bay leaf before serving.
Pin It This stew became my go-to comfort food during a particularly long winter. Now every time I make it, I remember snow falling outside while the kitchen steamed up and the house smelled like warmth and home.
Making It Your Own
Once you master the base technique, this recipe welcomes endless variations. I have added chopped kale instead of spinach, swapped in butternut squash for half the sweet potatoes, and even stirred in a spoonful of peanut butter for an African inspired twist.
The Bread Situation
Crusty bread is not optional here, it is essential. I learned this the hard way when I served it without bread once and watched everyone desperately try to spoon up every last drop of that spiced tomato broth. Now I always keep a loaf nearby.
Freezer Friendly Secrets
This stew freezes exceptionally well, making it perfect for those weeks when cooking feels impossible. Portion it into freezer safe containers and you will thank yourself later.
- Leave out the spinach if freezing, add fresh when reheating
- Let the stew cool completely before freezing to maintain the best texture
- Thaw overnight in the refrigerator and reheat gently on the stove
Pin It There is something deeply satisfying about a pot of stew that feeds you for days. This is the kind of food that makes you feel cared for, even when you are the one doing the cooking.
Recipe FAQs
- → What types of potatoes work best in this stew?
Sweet potatoes combined with Yukon Gold or russet potatoes provide a balanced texture and sweetness to the dish.
- → Can I substitute the beans with other legumes?
Yes, lentils or other seasonal legumes can be used as alternatives for varied taste and texture.
- → How can the stew be made spicier?
Adding ½ teaspoon of chili flakes during cooking will introduce a gentle heat.
- → Is it necessary to use baby spinach?
Baby spinach is optional; it adds a mild leafy flavor and bright green color but can be omitted.
- → What is the best way to reheat this dish?
Gently reheat on the stovetop over low heat, stirring occasionally to prevent sticking.