recipe choosen from allrecipes.com for family group 9/21/11

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Name: Make Ahead Vegetarian Moroccan Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 18
Cuisine: Moroccan
Ingredients: 1 Tablespoons ground cinnamon; 1 Tablespoons ground cumin; 1.5 tsp. ground ginger; 3/4 tsp. ground cloves; 3/4 tsp. ground nutmeg; 3/4 tsp. ground turmeric; 1/4 tsp. curry powder; 1 Tablespoons kosher salt; 3 Tablespoons butter; 3 sweet onions chopped; 6 cups kale finely shredded; 12 14 oz. cans organic vegetable broth; 3 14.5 oz. cans diced tomatoes undrained; 3 Tablespoons honey; 12 large carrots chopped; 6 sweet potatoes peeled & diced; 9 large potatoes peeled & diced; 3 15 oz. cans garbanzo beans drained; 1.5 dried apricots chopped; 3 cups dried lentils rinsed; 1 Tablespoons ground black peeper to taste; 3 Tablespoons cornstarch optional; 3 Tablespoons water optional

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INGREDIENTS

1 Tablespoons ground cinnamon
1 Tablespoons ground cumin
1.5 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg
3/4 tsp. ground turmeric
1/4 tsp. curry powder
1 Tablespoons kosher salt
3 Tablespoons butter
3 sweet onions ; chopped
6 cups kale ; finely shredded
12 14 oz. cans organic vegetable broth
3 14.5 oz. cans diced tomatoes ; undrained
3 Tablespoons honey
12 large carrots ; chopped
6 sweet potatoes ; peeled & diced
9 large potatoes ; peeled & diced
3 15 oz. cans garbanzo beans ; drained
1.5 dried apricots ; chopped
3 cups dried lentils ; rinsed
1 Tablespoons ground black peeper ; to taste
3 Tablespoons cornstarch ; optional
3 Tablespoons water ; optional

Servings

INSTRUCTIONS

Directions

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.

Footnotes

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.

NOTES

Alert editor

Make Ahead Vegetarian Moroccan Stew

1 Tablespoons ground cinnamon
1 Tablespoons ground cumin
1.5 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg
3/4 tsp. ground turmeric
1/4 tsp. curry powder
1 Tablespoons kosher salt
3 Tablespoons butter
3 sweet onions chopped
6 cups kale finely shredded
12 14 oz. cans organic vegetable broth
3 14.5 oz. cans diced tomatoes undrained
3 Tablespoons honey
12 large carrots chopped
6 sweet potatoes peeled & diced
9 large potatoes peeled & diced
3 15 oz. cans garbanzo beans drained
1.5 dried apricots chopped
3 cups dried lentils rinsed
1 Tablespoons ground black peeper to taste
3 Tablespoons cornstarch optional
3 Tablespoons water optional

Directions

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.

Footnotes

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.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (804g)
Recipe Makes: 18 Servings

Calories: 503
Calories from Fat: 37 (7%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.9g
Cholesterol 5.1mg		2 %
Sodium 1140.3mg		39 %
Potassium 1891.9mg		50 %
Total Carbohydrate 100.3g		30 %
	Dietary Fiber 23.4g	94 %
	Sugars, other 76.9g
Protein 20.1g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 503

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REVIEWS

S0NRISA4

Husband really enjoyed this! Terrific for a winter’s night. I made 1/3 recipe which was plenty for us and gave leftovers for lunch. Because of previous reviews, I cut back the broth to about 3 cups—just enough to simmer the vegetables and lentils. It seemed to be just enough for a stew and I did not thicken it.

1 reply

jimmyp1308 3y

tedraleonard

It didn’t taste that different from a spicy vegetable soup. I was hoping for more of a unique/Moroccan flavor.

amymiller12

Kale is amazing in it

BlueJayPie

This is fabulous! Sweet and satisfying. I've frozen it in single-serve containers to take to work.

rtheiler

This is a good stew if you need to use some kale and sweet potatoes. Beware--I made one third the recipe and it filled my large stock pot.

11y