Recipe by 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, then 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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sweet onion, chopped
finely shredded kale
4 (14 ounce) cans
organic vegetable broth
1 (14.5 ounce) can
diced tomatoes, undrained
sweet potatoes, peeled and diced
potatoes, peeled and diced
1 (15 ounce) can
garbanzo beans, drained
chopped dried apricots
dried lentils, rinsed
ground black pepper, to taste
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!
This was fine, good, but I didn't fall in love with it. Instead of using potatoes, I used sweet potatoes. Tasted good.
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.
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.
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!
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!!
Delicious, the best Kale soup I've ever made. The spices make this a wonderful main dish!
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 spice, I added a lot more curry powder, cumin, black pepper and also added a bunch of cayenne. I also added more kale (one whole bunch), some celery, 2 zucchini, 2 total cups of lentils - no garbanzo beans, 3 large sweet potatoes (no other potatoes) and added a 32 oz can of crushed tomatoes. I also omitted the apricots, sugar, butter and honey. Yumm--it is so good! As many other reviews mentioned, this makes a large amount of stew so be prepared to eat it for days....or reduce quantities. Overall a really great fall dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Make-Ahead Vegetarian Moroccan Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 38
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