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How to Make Make-Ahead Vegetarian Moroccan Stew - A Step-by-Step Guide

Are you looking for a hearty and flavorful dish that is perfect for meal prepping? Look no further than this Make-Ahead Vegetarian Moroccan Stew. Bursting with warming spices, tender vegetables, and protein-packed chickpeas, this stew is a comforting and satisfying meal that is perfect for busy weeknights. The best part? It can be made ahead of time and reheated, making it a convenient option for those looking to save time in the kitchen.

With origins in North Africa, Moroccan cuisine...

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Ingredients

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon curry powder
  • 1 tablespoon butter
  • 1 medium sweet onion, chopped
  • 2 cups finely shredded kale
  • 4 (14.5 ounce) cans organic vegetable broth
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 large potatoes, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 4 large carrots, chopped
  • 1 cup dried lentils, rinsed
  • ½ cup chopped dried apricots
  • 1 tablespoon honey
  • 1 teaspoon ground black pepper, to taste
  • 1 tablespoon cornstarch (Optional)
  • 1 tablespoon water (Optional)

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr
  • Additional Time: 30 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8

  • Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
  • Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
  • Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
  • Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
  • When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.

    • Nutrition

    389 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 4mg
    • Sodium: 905mg
    • Total Carbohydrate: 79g
    • Dietary Fiber: 18g
    • Protein: 14g
    • Vitamin C: 59mg
    • Calcium: 142mg
    • Iron: 6mg
    • Potassium: 1479mg

    Categories

    Vegan recipes
    Moroccan recipes
    Stew recipes
    Vegetarian recipes
    Make-ahead recipes