Moroccan cuisine is one of my favorites and we’ve often used this theme as a basis for our holiday meals. This stew / soup contains so many plant-strong veggies that all of your cells will say “thank-you” for giving them such good nutrition! This makes a large amount, but it’s great to eat as an afternoon snack the next day or even for breakfast (which I did). I found several versions of this recipe and I’m not sure who originated it…
Try these stick-to-your-ribs plant-based recipes:
I'd love to hear your feedback in the comments below for this Moroccan Stew with Kale ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
Servings |
People |
Ingredients
- 1/4 cup low sodium vegetable broth or water for sauteing
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground turmeric
- 1/2 tsp curry powder
- 1 tsp sea salt
- 1 large sweet onion chopped
- 2 cups rough chopped kale
- 4 cups (1, 32oz box) low sodium vegetable broth or more, (or 4 cups homemade)
- 1 14.5 oz can diced tomatoes undrained
- 4 large carrots chopped
- 2 medium sweet potatoes peeled and chopped
- 3 large potatoes peeled and chopped I used yukon golds
- 1 15 oz can garbanzo beans drained
- 1/2 cup dried apricots chopped
- 1 cup dried lentils rinsed
- sea salt and pepper to taste
Ingredients
|
Instructions
- Cook onion in a large pot on medium high heat in ¼ cup of water or vegetable broth until soft and just beginning to brown, 5 to 10 minutes. Stir in the spices and cook until they are fragrant.
- Pour the vegetable broth into the pot. Add more if you want it to be more soup-like.
- Stir in the tomatoes, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
- Stir in the shredded kale and simmer stew for 30 minutes until the vegetables and lentils are cooked and tender.
- Season with salt and black pepper.
- Simmer until stew has thickened, about 5 minutes.
Nutrition/Notes
Nutrition Facts
Moroccan Stew with Kale
Amount Per Serving
Calories 436
Calories from Fat 14
% Daily Value*
Total Fat 1.5g
2%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 574mg
24%
Total Carbohydrates 91.6g
31%
Dietary Fiber 14.2g
57%
Sugars 18g
Protein 17.7g
35%
Vitamin A
51%
Vitamin C
55%
Calcium
16%
Iron
34%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Reply