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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vegetarian Moroccan-Spiced Stew Recipe

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This recipe for Vegetarian Moroccan-Spiced Stew is from Our Complete Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp salt
1 tsp cinnamon
1 tsp cumin
1/2 tsp ground pepper
1/4 tsp ground clove
1/4 tsp ground nutmeg
1/4 tsp ground turmeric
1/8 tsp curry powder
1 T butter
1 large, sweet onion, chopped (about 1 1/2 c)
2 c finely shredded fresh kale
6 c vegetable broth
1 (15.5-oz) can chickpeas, rinsed and drained
1 (14.5-oz) can diced tomatoes (can use fresh)
3 large russet potatoes, peeled and cut into cubes
2 sweet potatoes, peeled and cut into cubes
4 large carrots, chopped
1 c brown lentils, rinsed and drained
1/2 c dried apricots, chopped
1 T honey
1/2 t black pepper

NOTE: I usually double most of spice quantities and use one less of each type of potato.
Directions:
Directions:
1 - combine all spices into small bowl
2 - Melt butter in large pot over medium heat
3 - Add onion and cook until tender
4 - Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 1 - 2 minutes
5 - Sitr in broth, chickpeas, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey
6 - Bring to boil, reduce heat and simmer, covered, until vegetables and lentils are cooked and tender (about 35 minutes) Stirring occasionally
7 - Season with black pepper.
Personal Notes:
Personal Notes:
One of my favourites.

 

 

 

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