Rich and Creamy Three Bean Stew with Muhammara and Black Tahini

It was the first day of fall just a couple of days ago, which means cozy season is officially here! If I had to choose two favorite seasons, I’d definitely say fall and spring. All of the seasons have its own unique beauty, and I’m so grateful to live in a place where I can experience the changing of the seasons. It’s truly magical to witness Mother Nature transform throughout the year.

As the seasons change and Mother Nature transforms, it’s only natural that our bodies reset right along with her. We start craving warmer, heartier foods like soups, stews, roasted vegetables, and grains.

The first time I learned what muhammara was, I was working at abcV as a line cook. One of my colleagues made mushroom steaks with it, and I was absolutely blown away. I truly get excited when I discover new recipes, ingredients, and techniques, it reminds me how endless the world of food really is. Every new dish is a chance to learn, to be inspired, and to fall in love with cooking all over again.

What is Muhammara?

Muhammara is a rich, flavorful Middle Eastern dip or spread.

It’s made primarily from:

• Roasted red peppers (which give it that deep red color)

• Walnuts (for a creamy, slightly nutty texture)

• Olive oil

• Garlic

• Lemon juice

• Pomegranate molasses (adds a tangy sweetness)

• Breadcrumbs (to thicken it, although I did not use it)

• Spice (traditionally Aleppo pepper)

The result is a smoky, slightly sweet, tangy, and savory spread that’s incredible with bread, vegetables, grilled meats, or even as a sauce.

Tip*

I only buzz the muhammara ingredients for a few seconds in a small blender because I love a chunky consistency!

What is a Stew?

A stew is a dish where ingredients typically vegetables, legumes, or meat are cooked slowly in liquid until flavors meld and the texture becomes hearty and comforting. Stews are often thick, warming, and filling, making them perfect for cooler seasons.

This 3-bean stew features chickpeas, black beans, and cannellini beans, creating a rich, protein-packed meal. Beans are an excellent plant-based protein source, providing essential amino acids, fiber, and nutrients like iron and magnesium. Together, these three types of beans make the stew not only hearty but also a balanced source of plant protein, keeping you satisfied and energized.

You can enjoy it on its own, over grains like rice or quinoa, or paired with warm bread for a complete, nourishing meal.

If you make our Rich and Creamy Three Bean Stew with Muhammara and Black Tahini, I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.

Author: Victoria Kaputskaya

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Rich And Creamy Three Bean Stew With Muhammara And Black Tahini

Rich and creamy three-bean stew with chickpeas, black beans, and cannellini, paired with flavorful muhammara and black tahini.

Prep time: 25 MinCook time: 20 MinTotal time: 45 Min

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Ingredients

• 2 tbsp olive oil
• 1 medium shallot, small dice
• 3 cloves garlic, microplaned
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp cobanero chili flakes
• 1 can organic chickpeas, with juices
• 1 can organic cannellini beans, with juices
• 1 can organic black beans, drained
• 1 cup vegetable broth
• 1/2 lemon, juice
• Muhammara (see below)
• Salt and pepper, to taste
• Parsley for garnish

Muhammara

• 2 large roasted red peppers, from jar
• ½ cup walnuts
• 1 small garlic clove
• 1 tbsp tomato paste
• 1 tbsp pomegranate molasses (or 1 tsp lemon juice + 1 tsp maple syrup)
• 1–2 tbsp lemon juice (adjust to taste)
• 1 tbsp olive oil
• ½ tsp cumin
• Salt & pepper, to taste
• 1–2 tsp water or additional olive oil, if needed for spreading consistency

Black Tahini Swirl

• 1 tbsp black tahini
• ½ tsp lemon juice (or to taste)
• ¼ tsp maple syrup
• ¼–½ tsp water (adjust for drizzling consistency)

Instructions

1. Prep Ingredients: Finely chop the shallot and microplane the garlic. Measure out your spices and gather beans with juices for chickpeas and cannellini; drain black beans.
2. Sauté Aromatics: In a large pan, heat 2 tbsp olive oil over medium heat. Add the shallot and cook for 3–4 minutes until softened. Stir in the garlic, smoked paprika, cumin, and cobanero chili flakes; cook for 1 minute until fragrant.
3. Add Beans and Muhammara: Add the chickpeas, cannellini beans, and black beans. Blend muhammara for few seconds so it has a chunky consistency then stir in the muhammara until the beans are coated.
4. Add Broth and Lemon: Pour in 1 cup vegetable broth and half of the lemon juice. Stir to combine and bring to a gentle simmer for 10–15 minutes, allowing the flavors to meld and the stew to heat through.
5. Season: Taste and adjust with salt and pepper as needed.
6. Serve and Finish: Spoon the stew into bowls and drizzle with black tahini. Finish with a little extra olive oil for richness, sprinkle with rough chopped walnuts and parsley.

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