Vegetarian- Moroccan Stew

By allrecipes.com,
https://www.allrecipes.com/recipe/217109/make-ahead-vegetarian-moroccan-stew/
2021-05-02T13:12:01

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous# You can make the entire stew ahead of time, let it cool, and refrigerate it for up to # days or freeze it for several months# You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just ## minutes#

Cook time:Cook: 0:40 Prep: 0:30 Total: 1:10

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

Instructions:

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.