Vegetarian Moroccan Stew
- Ready In:
- 1hr 10mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 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
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 1 sweet onion, chopped
- 2 cups finely shredded kale
- 4 (14 ounce) cans organic vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 tablespoon honey
- 4 large carrots, chopped
- 2 sweet potatoes, peeled and diced
- 3 large potatoes, peeled and diced
- 1 (15 ounce) can garbanzo beans, drained
- 1⁄2 cup chopped dried apricot
- 1 cup dried lentils, rinsed
- 1 teaspoon ground black pepper, to taste
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
directions
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
- 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.
- 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.
- 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.
- *Make Ahead Tip: 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.
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RECIPE SUBMITTED BY
AZPARZYCH
Peoria, 41
<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p>
<p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day! Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites.</strong></span></p>
<p><span><strong>I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p>
<p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes. Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!</strong></span></p>