I found this recipe and even though it was a hot summer day, tried it. I love, love it! The leftovers are even good. Definitely a keeper! Makes a large pot full. My family of 5 ate it and had enough for 2 more meals.
Make Ahead Moroccan Stew
(I didn’t make this ahead and it went together quick and easy. I didn’t add the turmeric because I didn’t have any.)
- 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 (14.5 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 apricots
- 1 cup dried lentils, rinsed
- 1 teaspoon ground black pepper, to taste
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
- 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.
- 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.
- 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.
Make Ahead Tip:
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.