3largepotatoes peeled and choppedI used yukon golds
115 oz cangarbanzo beansdrained
sea salt and pepperto taste
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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.
*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-label]
Moroccan Stew with Kale
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.