Make-Ahead Vegetarian Moroccan Stew

Name: Make-Ahead Vegetarian Moroccan Stew
Total time: 135
Yield: 8
Ingredients: 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cloves; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground turmeric; 0.125 teaspoon curry powder; 1 tablespoon butter; 1 medium sweet onion, chopped; 2 cups finely shredded kale; 4 (14.5 ounce) cans organic vegetable broth; 1 (15 ounce) can garbanzo beans, drained; 1 (14.5 ounce) can diced tomatoes, undrained; 3 large potatoes, peeled and diced; 2 medium sweet potatoes, peeled and diced; 4 large carrots, chopped; 1 cup dried lentils, rinsed; 0.5 cup chopped dried apricots; 1 tablespoon honey; 1 teaspoon ground black pepper, to taste; 1 tablespoon cornstarch; 1 tablespoon water

Recipe by Make-Ahead Mamas from allrecipes.com

Dinner 2 Hr. 15 Mins.

Ingredients

8 servings

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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon kosher salt
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0.5 teaspoon ground ginger
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0.25 teaspoon ground cloves
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0.25 teaspoon ground nutmeg
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0.25 teaspoon ground turmeric
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0.125 teaspoon curry powder
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1 tablespoon butter
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1 medium sweet onion, chopped
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2 cups finely shredded kale
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4 (14.5 ounce) cans organic vegetable broth

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1 (15 ounce) can garbanzo beans, drained
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1 (14.5 ounce) can diced tomatoes, undrained
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3 large potatoes, peeled and diced
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2 medium sweet potatoes, peeled and diced
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4 large carrots, chopped
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1 cup dried lentils, rinsed
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0.5 cup chopped dried apricots
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1 tablespoon honey
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1 teaspoon ground black pepper, to taste
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1 tablespoon cornstarch
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1 tablespoon water

Instructions

Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.