Make-Ahead Vegetarian Moroccan Stew
""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."..."
INGREDIENTS
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Spice Mixture:
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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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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground turmeric
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1/8 teaspoon curry powder
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Stew Vegetables:
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1 tablespoon butter
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1 sweet onion, chopped
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2 cups finely shredded kale
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4 (14 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 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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1/2 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 (optional)
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1 tablespoon water (optional)
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