Make-Ahead Vegetarian Moroccan Stew Recipe

Make-Ahead Vegetarian Moroccan Stew Recipes


  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins 


Ingredients

Original recipe makes 6 servings
  • 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.

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