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…
I'd love to hear your feedback in the comments below for this Moroccan Stew with Kale recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Try these stick-to-your-ribs plant-based recipes:
- Vegetarian Bean Chili
- Stuffed Poblano Peppers With Pineapple Salsa
- Sweet Potato Veggie Lasagna
- Moroccan Chickpea Vegetable Tagine
- Beefless Stew
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 |
- 1/4 cup low sodium vegetable broth or water for sauteeing
- 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
- 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, 15 oz
- 1/2 cup dried apricots chopped
- 1 cup dried lentils rinsed
- sea salt and pepper to taste
Ingredients
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- 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.
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