Vegetarian Moroccan Stew
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp turmeric
- 1/8 tsp curry powder
- 1 Tbsp butter
- 1 sweet onion chopped
- 2 cups kale finely shredded
- 56 oz vegetable broth
- 15 oz garbanzo beans canned, drained
- 14.5 oz diced tomatoes undrained
- 3 large potatoes peeled, diced
- 2 sweet potatoes peeled, diced
- 4 large carrots chopped
- 1 cup dried lentils rinsed
- 1/2 cup dried apricots chopped
- 1 Tbsp honey
- 1 tsp black pepper
- 1 Tbsp cornstarch
- 1 Tbsp water
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Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
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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.
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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.
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Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.