Make-Ahead Vegetarian Moroccan Stew - cooking recipe

Ingredients
    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)
Preparation
    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.

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