make-ahead vegetarian moroccan stew

Ingredients

• Servings: 6
• spice mixture:
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground turmeric
• 1/8 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
• 1/2 cup chopped dried apricots
• 1 tablespoon honey
• 1 teaspoon ground black pepper, to taste
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• 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.