Moroccan Stew with Kale

Moraccan Stew with Kale


Serves 6
2 tsp ground cinnamon
2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground turmeric

1/2 tsp curry powder

1 tsp salt
1 sweet onion, chopped

2 cups rough chopped kale
1 quart vegetable stock (or more if you want it to be more soup-like)
1 (14.5 oz) can diced tomatoes, undrained

1 tbsp honey

4 large carrots, chopped

2 sweet potatoes, peeled and diced

3 large potatoes (I used yukon golds) peeled and diced

1 (15 oz) can garbanzo beans, drained

1/2 cup dried apricots, chopped

1 cup dried lentils, rinsed

1 tsp ground black pepper, to taste

1 tbsp cornstarch (optional)
1 tbsp water (optional)
Cook onion on medium high heat in a little water or broth until soft and just beginning to brown, 5 to 10 minutes. Stir in the spices and cook until they are fragrant.
Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
Stir in the shredded kale.
Simmer stew for 30 minutes until the vegetables and lentils are cooked and tender. Season with salt and black pepper. If desired, combine cornstarch and water and stir into stew. Simmer until stew has thickened, about 5 minutes.

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