Name: Make-Ahead Vegetarian Moroccan Stew
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Ground cinnamon - 1 teaspoon; Ground cumin - 1 teaspoon; Kosher salt - 1 teaspoon; Ground ginger - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Ground turmeric - ¼ teaspoon; Curry powder - ⅛ teaspoon; Butter - 1 tablespoon; Sweet onion, chopped - 1 medium; Finely shredded kale - 2 cups; Organic vegetable broth - 4 (14.5 ounce) cans; Garbanzo beans, drained - 1 (15 ounce) can; Diced tomatoes, undrained - 1 (14.5 ounce) can; Potatoes, peeled and diced - 3 large; Sweet potatoes, peeled and diced - 2 medium; Carrots, chopped - 4 large; Dried lentils, rinsed - 1 cup; Chopped dried apricots - ½ cup; Honey - 1 tablespoon; Ground black pepper, to taste - 1 teaspoon; Cornstarch (Optional) - 1 tablespoon; Water (Optional) - 1 tablespoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Make-Ahead Vegetarian Moroccan Stew

1. Ground cinnamon - 1 teaspoon

2. Ground cumin - 1 teaspoon

3. Kosher salt - 1 teaspoon

4. Ground ginger - ½ teaspoon

5. Ground cloves - ¼ teaspoon

6. Ground nutmeg - ¼ teaspoon

7. Ground turmeric - ¼ teaspoon

8. Curry powder - ⅛ teaspoon

9. Butter - 1 tablespoon

10. Sweet onion, chopped - 1 medium

11. Finely shredded kale - 2 cups

12. Organic vegetable broth - 4 (14.5 ounce) cans

13. Garbanzo beans, drained - 1 (15 ounce) can

14. Diced tomatoes, undrained - 1 (14.5 ounce) can

15. Potatoes, peeled and diced - 3 large

16. Sweet potatoes, peeled and diced - 2 medium

17. Carrots, chopped - 4 large

18. Dried lentils, rinsed - 1 cup

19. Chopped dried apricots - ½ cup

20. Honey - 1 tablespoon

21. Ground black pepper, to taste - 1 teaspoon

22. Cornstarch (Optional) - 1 tablespoon

23. Water (Optional) - 1 tablespoon

How to cook deliciously - Make-Ahead Vegetarian Moroccan Stew

1. Stage

Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.

2. Stage

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

3. Stage

Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.

4. Stage

Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.

5. Stage

When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.