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Vegetarian Moroccan Stew

Course Main Course

Ingredients

Spice mixture:

  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp turmeric
  • 1/8 tsp curry powder

Stew vegetables:

  • 1 Tbsp butter
  • 1 sweet onion chopped
  • 2 cups kale finely shredded
  • 56 oz vegetable broth
  • 15 oz garbanzo beans canned, drained
  • 14.5 oz diced tomatoes undrained
  • 3 large potatoes peeled, diced
  • 2 sweet potatoes peeled, diced
  • 4 large carrots chopped
  • 1 cup dried lentils rinsed
  • 1/2 cup dried apricots chopped
  • 1 Tbsp honey
  • 1 tsp black pepper
  • 1 Tbsp cornstarch
  • 1 Tbsp water

Instructions

  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.