Plant-Based Moroccan Stew

Name: Plant-Based Moroccan Stew
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8
Cuisine: Moroccan
Ingredients: 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon kosher salt; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ teaspoon ground turmeric; ⅛ teaspoon curry powder; G.O.A.T Curry; Pili Pili Sauce; 1 tablespoon butter; 1 medium sweet onion, chopped; 2 cups finely shredded kale; 4 (14.5 ounce) cans organic vegetable broth; 1 (15 ounce) can garbanzo beans, drained; 1 (14.5 ounce) can diced tomatoes, undrained; 3 large potatoes, peeled and diced; 2 medium sweet potatoes, peeled and diced; 4 large carrots, chopped; 1 cup dried lentils, rinsed; ½ cup chopped dried apricots; 1 tablespoon honey; 1 teaspoon ground black pepper, to taste; 1 tablespoon cornstarch (Optional); 1 tablespoon water (Optional)

Soup Joumou Reading Plant-Based Moroccan Stew 1 minute Next Injera

Jan 18, 2024

Plant-Based Moroccan Stew

Asha Wheldon

Servings

8

Prep Time

45 minutes

Cook Time

1 hours

Calories

389

Cuisine

Moroccan

Ingredients

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1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder

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G.O.A.T Curry
Pili Pili Sauce
1 tablespoon butter
1 medium sweet onion, chopped
2 cups finely shredded kale
4 (14.5 ounce) cans organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 medium sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch (Optional)
1 tablespoon water (Optional)

Directions

Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
Cook KULA’s G.O.A.T Curry to perfection in a separate pan
Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
When ready to eat, reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes. Pour KULA’s G.O.A.T Curry on top of the stew and mix in. Want some more heat? KULA’s pili pili sauce compliments any meal perfectly!