Make-Ahead Vegetarian Moroccan Stew recipe

Name: Make-Ahead Vegetarian Moroccan Stew
Prep time: 45 min
Cook time: 60 min
Total time: 1 h 45 min
Ingredients: 1 teaspoon ground cinnamon; 1 tablespoon water; 1 tablespoon butter; 1 tablespoon honey; 1 tablespoon cornstarch; 1 teaspoon ground cumin; 1 (15 ounce) can garbanzo beans, drained; 4 large carrots, chopped; 1 teaspoon kosher salt; 3 large potatoes, peeled and diced; 1 (14.5 ounce) can diced tomatoes, undrained; 1 medium sweet onion, chopped; 1 cup dried lentils, rinsed; 2 cups finely shredded kale; 1 teaspoon ground black pepper, to taste; 0.5 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 0.5 cup chopped dried apricots; 0.25 teaspoon ground cloves; 0.25 teaspoon ground turmeric; 0.125 teaspoon curry powder; 2 medium sweet potatoes, peeled and diced; 4 (14.5 ounce) cans organic vegetable broth

Recipe Instructions

Step 1

Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.

Step 2

Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.

Step 3

Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.

Step 4

Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.

Step 5

When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.