Make-Ahead Vegetarian Moroccan Stew Recipe -
Make-Ahead Vegetarian Moroccan Stew Recipe

Make-Ahead Vegetarian Moroccan Stew

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
  2. 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.
  3. 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.
  4. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Apr 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 spice mixture on hand for quicker day-of preparation. This spice mixture makes a great addition to Lamb burgers, a fantastic pork roast or salmon rub, and can be added for a wonderful variation to a stir fry. We love these Moroccan flavors!

Most Helpful Critical Review
Mar 29, 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 flavors with kale tasted really strange to me. After waiting a day for the promised flavors to meld together, I gave up and added garlic powder to give it some taste. Plus kale and lentils can be hard to digest without an ingredient such as garlic. I should add though that I did modify the recipe as I do for all recipes, and did not add curry powder. I added cayenne pepper and garam masal. I am not making this one again.

Apr 15, 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 beans in place of white potatoes, apricots and chick peas and used chicken broth instead of vegetarian and it still came out great. Very tasty and filling, enough left for another meal.

May 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/hoped. I would consider doubling the spice mixture next time I make this (and I will make this again). Oh yeah, if you are not making this for an army, strongly consider adjusting the recipe servings down. We served 4 people and probably have 4/5's of this left over still.

Aug 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 experiences I have ever had, with both my husband and I sous cheffing for hours in the midst of crying babies and toddlers, and ultimately all three of our giant pots so that they couldn't even all fit on the stove simultaneously while it simmered, etc. THIS MAKES A TON OF FOOD AS IS. Unless you are feeding hundred or thousands or hundreds of thousands of people, DO NOT DOUBLE THIS.

Jul 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 purple sweet potatoes, yellow snap beans, celery, raisins, onions, kale, diced tomatoes, and garbanzo beans. I also used chicken broth instead of vegetable broth. Additionally, I had to add a little olive oil with the kale and spices in order to saute them since the pan became dry. This is an excellent and very flexible stew and I highly recommend it!!

Apr 14, 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 of vegetables. I love the variety of flavor within the dish and it was very filling. I will definitely make again!

Apr 18, 2011

Delicious, the best Kale soup I've ever made. The spices make this a wonderful main dish!


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  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 110.6 g
  • 36%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 24 g
  • 96%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 1218 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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