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

Print Recipe

5 from 9 votes

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 mins

Cook Time30 mins

Total Time1 hr

Servings: 6 People

1/21x2x3x

Equipment

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

Ingredients

• 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 ModePrevent your screen from going dark

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

%

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.

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