Make-ahead Vegetarian Moroccan Stew

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

Ingredients

• Servings: 6
• 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)

Recipe

• 1 1.combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
• 2 2.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.
• 3 3.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.
• 4 4.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.
• 5 make ahead tip:.
• 6 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.