Make-Ahead Vegetarian Moroccan Stew recipe
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Ingredients
- 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt ½ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ¼ teaspoon ground turmeric ⅛ teaspoon curry powder 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 ½ cup chopped dried apricots 1 tablespoon honey 1 teaspoon ground black pepper, to taste 1 tablespoon cornstarch 1 tablespoon water
Nutrition Info
- 543.2 caloriescarbohydrate: 110.6 gcholesterol: 5.1 mgfat: 4.2 gfiber: 24 gprotein: 19.5 gsaturatedFat: 1.5 gservingSize: -sodium: 1217.9 mgsugar: 23.2 gtransFat: : -unsaturatedFat: : -
Directions Make-Ahead Vegetarian Moroccan Stew
Directions
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Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
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.
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.
Dissolve cornstarch in water, stir into stew and simmer thickened, about 5 minutes.