This familyfavorite Moroccan stew is delicious and healthy Refrigerate it freeze it or eat it right away Serve over couscous with a slice of warm bread
Prep Time
30 mins
Dificult
Medium
Servings
2 hrs 15 mins
Ingredients
Instructions
Make the spice mixture: Mix cinnamon
cumin
salt
ginger
cloves
nutmeg
turmeric
and curry powder together in a bowl.
Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown
5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant
about 2 minutes.
Add broth
garbanzo beans
tomatoes
potatoes
sweet potatoes
carrots
lentils
apricots
and honey; stir to combine and bring to a boil.
Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
When ready to eat
remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through
about 25 minutes. Season with black pepper. If a thicker stew is desired
dissolve cornstarch in water. Stir mixture into stew and simmer until thickened
about 5 more minutes.
To Freeze:
Follow instructions through Step 4
but when cool
transfer stew to a freezer-safe container and freeze for up to 3 months. When ready to eat
thaw frozen stew in the refrigerator for 24 to 48 hours
then continue with Step 5 as written.
To Enjoy Immediately:
Follow instructions through Step 3. Once ingredients come to a boil
reduce the heat to low and simmer until vegetables and lentils are tender
about 30 minutes. Season with black pepper. If a thicker stew is desired
dissolve cornstarch in water. Stir mixture into stew and simmer until thickened
