Make-Ahead Vegetarian Moroccan Stew

Make-Ahead Vegetarian Moroccan Stew

145 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Make-Ahead Mamas
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, 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

Adjust Servings

Original recipe yields 6 servings

Directions

  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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Reviews (145)

Rate This Recipe
BusySpoons
70

BusySpoons

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!

brockmom
39

brockmom

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.

Fink
30

Fink

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 543 cal
  • 27%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 110.6 g
  • 36%
  • Protein
  • 19.5 g
  • 39%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

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