Make-Ahead Vegetarian Moroccan Stew

Name: Make-Ahead Vegetarian Moroccan Stew
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tsp ground cinnamon; 1 tsp ground cumin; 0.5 tsp ground ginger; 0.25 tsp ground cloves; 0.25 tsp ground nutmeg; 0.25 tsp ground turmeric; 0.125 tsp curry powder; 1 tsp kosher salt; 1 tbsp butter; 1 sweet onion; 2 cup finely shredded kale; 4 can organic vegetable broth (14 ounce); 1 can diced tomatoes (14 1/2 ounce); 1 tbsp honey; 4 large carrots; 2 sweet potatoes; 3 large potatoes; 1 can garbanzo beans (15 ounce); 0.5 cup chopped dried apricot; 1 cup dried lentils; 1 tsp ground black pepper; 1 tbsp cornstarch; 1 tbsp water

Gently simmered chickpeas, lentils and kale, warmed with cinnamon and cumin.

1 hr 10 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 40 min · 70 min total
Difficulty: medium

1
1.Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
2
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 the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
3
3.Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
4
4.Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.
5
Make ahead tip:.
6
If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.