1 tablespoon water (to sauté)
•1 teaspoon cumin seed
•3/4 teaspoon ground cumin
•1 1/2 teaspoon cinnamon
•1 teaspoon ground coriander
•1/2 teaspoon turmeric
•1/2 teaspoon fennel seeds
•1 teaspoon dried basil
•3/4 teaspoon sea salt
•Few pinches cayenne pepper (optional; kids may find it too hot)
•Freshly ground black pepper to taste
•1 1/2 cup onion, diced
•3-4 medium-large cloves garlic, minced or grated
•3 – 3 1/2 cups yellow or orange-fleshed sweet potato, diced
•1 can (14 oz.) black beans, rinsed and drained
•1 can (14 oz.) chickpeas, rinsed and drained
•1 cup dry red lentils, rinsed
•3 cups vegetable stock
•3 1/2 cups water
•1 1/2 tablespoon freshly grated ginger