Moroccan Stew with Kale

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 style so much that I put together a Plant-Based Moroccan Holiday Menu. 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 giving them such good 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. 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). I found several versions of this recipe and I’m not sure who originated it…

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

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

This recipe is Certified Plantricious because it meets the following guidelines.

The Trusted Seal for
Plant-Based Nutrition

• Must be whole food plant-based, contains no animal products
• May be minimally processed
• No added oil
• No added sugars
• No artificial additives or preservatives
• Sodium (mg) to Calories ratio, 1 ≤ 1
• Total Fiber to Calories, 2g ≥ 100 calories

Print Recipe

Moroccan Stew with Kale

This hearty vegan stew is packed full chickpeas, lentils and kale with a touch of sweetness from dried apricots. Nutrient-dense and full of flavor!

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Rating: 5
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Prep Time

30 minutes

Cook Time

30 minutes

Servings Serving Size

People 1 bowl MetricUS Imperial

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 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

Prep Time 30 minutes Cook Time 30 minutes Servings Serving Size People 1 bowl MetricUS Imperial 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 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

Votes: 7 Rating: 5 You: Rate this recipe! Add to Meal Plan: Select Course to Add:BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. 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.
2. Pour the vegetable broth into the pot. Add more if you want it to be more soup-like.
3. Stir in the tomatoes, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
4. Stir in the shredded kale and simmer stew for 30 minutes until the vegetables and lentils are cooked and tender.
5. Season with salt and black pepper.
6. Simmer until stew has thickened, about 5 minutes.

Nutrition/Notes

salt not included in label

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 186.5mg 8%

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.