Make-Ahead Vegetarian Moroccan Stew

23 70 649
Ingredients Minutes Calories
Prep Cook Servings
30 min 40 min 4
Make-Ahead Vegetarian Moroccan Stew
Health Rating


1 tsp Cinnamon
1 tsp Cumin
1 tsp Kosher salt
1/2 tsp Ginger, ground
1 dash Ground cloves
1 dash Nutmeg, ground
1 dash Turmeric, ground
1 dash Curry powder
1 tsp Black pepper (to taste)
1 tbsp Butter, unsalted
1 onion(s) Sweet onion (chopped)
2 cup Kale (finely shredded)
7 cup Vegetable stock/broth, low sodium
1 can (15oz) Chickpeas, canned, drained (drained)
2 medium potato Sweet potato (peeled, diced)
1 can(s) (16 oz) Diced tomatoes, canned (unrained)
3 potato Potato (peeled, diced)
4 large Carrots (chopped)
1 cup Lentils, raw (rinsed)
1/2 cup Apricot, dried (chopped)
1 tbsp Honey
1 tbsp Cornstarch (optional)
1 tbsp Water (optional)


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.

3. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.

4. Pour the vegetable broth into the pot. Stir chickpeas, 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.

5. Season stew with black pepper.

6. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

7. Serve and enjoy!


Beans and Lentils

are a great source of plant-based protein for vegetarians and vegans.

They are high in fibre which helps to promote healthy digestion!

Nutrition Facts

Per Portion

Calories 649
Calories from fat 67
Calories from saturated fat 59
Total Fat 7.5 g
Saturated Fat 6.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 10.1 g
Monounsaturated Fat 20.2 g
Cholesterol 7.7 mg
Sodium 1344 mg
Potassium 2186 mg
Total Carbohydrate 130 g
Dietary Fiber 24.4 g
Sugars 33 g
Protein 27.8 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 1.5
Vegetables 7.6

Energy sources