Prep-Ahead Moroccan-Style Vegetarian Stew

1. 1

   Prepare the spice mixture: In a bowl, combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder.

2. 2

   Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just starting to brown, 5 to 10 minutes. Stir in kale and the spice mixture; cook and stir until the kale starts to wilt and the spices are fragrant, about 2 minutes.

3. 3

   Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.

4. 4

   Lower the heat to low and simmer for 5 minutes. Take off the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.

5. 5

   When ready to eat, take from the refrigerator and bring to a boil. Reduce the heat and simmer until the vegetables are tender and the stew is heated through, about 25 minutes. Season with black pepper. If you want a thicker stew, dissolve cornstarch in water. Stir the mixture into the stew and simmer until thickened, about 5 more minutes.

• Calories 264.58 kcal Moderate
• Protein 9.07 g Moderate
• Carbs 53.96 g Moderate
• Total Fat 3.1 g Low Source
• Saturated Fat 1.13 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 3.94 mg Low Source
• Sodium 1181.4 mg High
• Fiber 7.58 g Good Source
• Sugar 14.68 g High
• Added Sugar 0.06 g Low Source
• Calcium 148.5 mg Moderate
• Iron 3.76 mg Good Source
• Potassium 892.23 mg Moderate
• Vitamin A 1658.23 mcg_rae Good Source
• Vitamin C 47.39 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅