READY IN ABOUT 1¼ hrs

Make-Ahead Vegetarian Moroccan Stew

Read Reviews (85)

"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." — Make-Ahead Mamas

Directions

Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
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 the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 1 hr 10 mins

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.

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!

—BusySpoons

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Most Helpful Critical Review

Apr 29, 2012

This was fine, good, but I didn't fall in love with it. Instead of using potatoes, I used sweet potatoes. Tasted good.

—Gwen on the West Coast

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125 Ratings

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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.

—brockmom

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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.

—Fink

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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!

—sarabam

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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!!

—hallieluann

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Apr 18, 2011

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

—srandol2

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Jun 27, 2011

So amazing. I added a lot more kale though... Two whole bunches of lancinato kale. Gets better the next day too.

—anniesang

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Nutrition

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.

Nutritional Information

Make-Ahead Vegetarian Moroccan Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 543
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 6 %
Saturated Fat 1.5g 8 %
Cholesterol 5mg 2 %
Sodium 1218mg 49 %
** Potassium 2046mg 57 %
Total Carbohydrates 110.6g 36 %
Dietary Fiber 24g 96 %
Protein 19.5g 39 %
** Sugars 23.2g
** Vitamin A 532 %
** Vitamin C 133 %
** Calcium 25 %
** Iron 75 %
** Thiamin 51 %
** Niacin 65 %
** Vitamin B6 87 %
** Magnesium 53 %
** Folate 140 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.