Ingredients for Vegetarian Moroccan Stew
- Ground Cinnamon
- Ground Cumin
- Ground Ginger
- Ground Cloves
- Ground Nutmeg
- Ground Turmeric
- 1 tablespoon curry powder
- Kosher Salt
- 2 tablespoons butter
- Sweet Onion
- 1 bunch (about 10 ounces) kale, shredded
- 4 cups vegetable broth
- Diced Tomatoes
- 2 tablespoons honey
- 2 medium carrots, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- Dried Apricot
- Dried Lentils
- Ground Black Pepper
- 1 tablespoon cornstarch (optional)
- 2 tablespoons cold water (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vegetarian Moroccan Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vegetarian Moroccan Stew
- In a large bowl, combine 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon turmeric, 1 tablespoon curry powder, and 1 teaspoon salt. Set aside.
- Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and cook until softened and lightly browned, about 5-10 minutes.
- Stir in 1 bunch (about 10 ounces) kale, shredded, and the reserved spice mixture.
- Cook for 2 minutes, or until kale wilts slightly and spices become fragrant.
- Pour in 4 cups vegetable broth.
- Add 1 (28-ounce) can crushed tomatoes, 2 tablespoons honey, 2 medium carrots, peeled and chopped, 1 medium sweet potato, peeled and cubed, 1 medium potato, peeled and cubed, 1 (15-ounce) can garbanzo beans, rinsed and drained, 1/2 cup dried apricots, chopped, and 1 cup brown or green lentils, rinsed.
- Bring to a boil, then reduce heat to low.
- Simmer for 30 minutes, or until vegetables and lentils are tender.
- Season with freshly ground black pepper to taste.
- (Optional) To thicken: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- (Optional) Stir the cornstarch slurry into the stew.
- (Optional) Simmer for 5 minutes, or until stew has thickened to your desired consistency.
- For make-ahead: Simmer for 5 minutes over low heat, then remove from heat and cool completely. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator, then gently reheat on the stovetop or in the microwave until heated through. Note: Vegetables store better if not fully cooked before refrigeration or freezing.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
69g
Fat
7g
Carbs
32g
