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My review
Make-Ahead Vegetarian Moroccan Stew
105
Make-Ahead Mamas
"This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes."
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Ingredients
1 h 10 m servings 543Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
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Footnotes
- Make Ahead Tip:
- If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.
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Reviews
Read all reviews 217295 Ratings
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Most helpful positive review
4/25/2011
This is a healthy staple in our house. We often modify it to include whatever vegetables we have on hand or in the garden. Also, you can make a bulk batch of spice mixture and keep this Moroccan...
Most helpful critical review
3/25/2012
I love veggies, lentils and kale and had great hopes from this recipe given the stellar reviews. I even bought dried apricots specially for this. The overall result was rather bleh. The sweet fl...
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4/25/2011
This is a healthy staple in our house. We often modify it to include whatever vegetables we have on hand or in the garden. Also, you can make a bulk batch of spice mixture and keep this Moroccan...
8/11/2013
For the love of all that is holy DO NOT DOUBLE THIS RECIPE. I did, thinking it would feed our three person family for three days like that, instead it turned into one of the most absurd kitchen ...
4/14/2011
Delicious, versatile and cheap! do not skimp on the spices, they are the key. I used what I had on hand as far as vegetables goes and substituted 2 cups slices celery, raisins and canallenni bea...
5/23/2011
Followed recipe as is with exception of using spinach instead of kale. Result was very good though seemed to be lacking in some flavor. Flavor was good but a little more subtle than I expected...
7/19/2011
This soup is AMAZINGLY DELICIOUS! As some of the reviewers suggested, I used the veggies I had on hand. I used some unusual veggies I got in a grab box of organic produce. My stew contained purp...
10/27/2011
Excellent recipe! I had to revise based on some dietary factors and also added a few things....as some other reviews recommended, I reduced the amount of cinnamon. Because my household likes s...
4/13/2011
This was really good and I followed it exactly. It looks like a lot of ingredients but most are staples. It does have a good hint of cinnamon but the blend of sweet and savory with a good amount...
4/15/2011
Delicious, the best Kale soup I've ever made. The spices make this a wonderful main dish!