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Home » Moroccan Stew with Kale

Moroccan Stew with Kale

May 8, 2016 By Diane Smith 2 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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!

Moroccan Stew with Kale

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.

 

Moroccan Stew
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).

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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.

Moroccan Stew Cooking

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 in your caption, and I won’t miss it!

Moroccan Stew with Kale
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4.70 from 10 votes
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Moroccan Stew with Kale

This hearty vegan stew is packed full of chickpeas, lentils and kale with a touch of sweetness from dried apricots. Nutrient-dense and full of flavor!
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Servings: 6 People

Equipment

  • Measuring Cups and Spoons
  • Vegetable Peeler
  • Cutting board
  • Knife
  • Mesh Strainer
  • Stainless Steel Pot Set
  • Ladle

Ingredients

  • 1/4 cup homemade 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 salt optional
  • 1 large sweet onion chopped
  • 2 cups rough chopped kale
  • 4 cups (1, 32-oz box) homemade 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
  • salt and black pepper to taste
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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.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
salt not included in label

Nutrition

Nutrition Facts
Moroccan Stew with Kale
Amount per Serving
Calories
436
% Daily Value*
Fat
 
1.5
g
2
%
Saturated Fat
 
0.2
g
1
%
Cholesterol
 
0
mg
0
%
Sodium
 
186.5
mg
8
%
Carbohydrates
 
91.6
g
31
%
Fiber
 
14.2
g
59
%
Sugar
 
18
g
20
%
Protein
 
17.7
g
35
%
Vitamin A
 
2550
IU
51
%
Vitamin C
 
45.4
mg
55
%
Calcium
 
160
mg
16
%
Iron
 
6.1
mg
34
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Jeannette Dixon

    March 26, 2021 at 4:52 pm

    5 stars
    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

    Reply
    • Diane Smith

      March 26, 2021 at 5:47 pm

      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 💕

      Reply
4.70 from 10 votes (9 ratings without comment)

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Moroccan Stew with Kale

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