Make-Ahead Vegetarian Moroccan Stew

★★★★★

Stews

Prep Time: 30 m Cook Time: 40 m Source:

Ingredients

Spice Mixture:

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground turmeric

1/8 teaspoon curry powder

Stew Vegetables:

1 tablespoon butter

1 sweet onion, chopped

2 cups finely shredded kale

4 (14 ounce) cans organic vegetable broth

1 (15 ounce) can garbanzo beans, drained

1 (14.5 ounce) can diced tomatoes, undrained

3 large potatoes, peeled and diced

2 sweet potatoes, peeled and diced

4 large carrots, chopped

1 cup dried lentils, rinsed

1/2 cup chopped dried apricots

1 tablespoon honey

1 teaspoon ground black pepper, to taste

1 tablespoon cornstarch (optional)

1 tablespoon water (optional)

Directions

1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.

2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.

3. Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.

4. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

5. All done! Now take a photo, rate it, and share your accomplishments!

Nutrition

Nutrition
Amount per serving (6 total)
Calories:
543 kcal
27%
Fat:
4.2 g
6%
Carbs:
110.6g
36%
Protein:
19.5 g
39%
Cholesterol:
5 mg
2%
Sodium:
1218 mg
49%
Based on a 2,000 calorie diet