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!
Servings Prep Time
6 People 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
30 minutes
Moroccan Stew with Kale
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!
Servings Prep Time
6 People 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
30 minutes
Moroccan Stew with Kale
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
Instructions
  1. Cook onion in a large pot on medium high heat in ΒΌ 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.

This recipe was printed from plantbasedcooking.com