Moroccan cuisine is one of my favorites and we’ve often used this theme as a basis for our holiday meals. I’ve actually enjoyed this cuisine so much that I put together a Plant-Based Moroccan Holiday Menu that features one of my other Moroccan recipes, Moroccan Chickpea Vegetable Tagine. So, if you’re wondering what to serve with Moroccan stew, this is a great place to start!
This stew / soup contains so many plant-strong veggies that all of your cells will say “thank-you” for feeding them such great nutrition! It has kale, a perfect leafy green packed full of nutrition. It’s a versatile plant that can even be used in smoothies like this Mint Chocolate Smoothie.
And, if you’re wanting to learn more about the benefits of greens, take a look at my article series Get Your Leafy Greens On, Part 1 and Part 2.
Other than kale, this vegan Moroccan stew recipe also has onion, tomatoes, carrots, white and sweet potatoes, garbanzo beans, healthy lentils, and some dried apricots. With a lovely variety of warm spices and vegetable broth, you’ve got a bowl of soup packed with protein and dietary fiber.
This Moroccan stew recipe makes a large amount, but it’s great to eat as an afternoon snack the next day or even for breakfast (which I did).
- Vegetarian Bean Chili
- Stuffed Poblano Peppers With Pineapple Salsa
- Sweet Potato Veggie Lasagna
- Moroccan Chickpea Vegetable Tagine
- Beefless Stew
One of my favorite things about soups and stews is how easy they are to prepare. With a stocked pantry you will usually have what you need to put together a delicious meal.
If you’re just starting out on a plant-based diet, knowing some pantry staples and tips is a great way to ensure you stick to your diet plan. You will find this vegetarian Moroccan stew recipe a perfect addition to a plant-based weekly meal plan.
I have some tips and resources that can help you do just that! Read my articles:
- 12 Must-Have Kitchen Tools for Plant-Based Cooking
- 7 Tips and Timesavers for Plant-Based Cooking in a Flash
- How to Stock Your Plant-Based Pantry
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
Moroccan Stew with Kale
- Measuring Cups and Spoons
- 1/4 cup low-sodium vegetable broth or water for sauteing
- 2 tsp Ceylon 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 optional
- 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
- 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.
I made this meal for my mom and I. Makes a large amount but delicious. I will make this recipe again but halfing it. Thank you
Hey Jeannette, I’m so glad you and your mom enjoyed the recipe. It does make quite a bit. Maybe you’ll enjoy it leftover. I love it for lunch for the next few days. Thanks for the feedback 💕