Vegetarian Moroccan Stew

Serves 6 as a main dish.

Spice Mixture

• 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

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
• ½ 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.
3. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
4. 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.
5. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Published