Moroccan Stew
Author: 
Recipe type: Main
Cuisine: Morrocan
Prep time: 
Cook time: 
Total time: 
Yield: 10 servings
 
An easy and delicious stew for busy weeknights!
Ingredients
For the Spice Blend
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • ½ tsp nutmeg
  • ½ tsp pepper
  • ¼ tsp cloves
For the Other Ingredients
  • 1 Tbsp butter or oil
  • 1 medium onion, chopped
  • 1 bunch kale, chopped
  • 3 cups yam or sweet potato, peeled and chopped
  • 4 large carrots, peeled and chopped
  • 1 14 oz can garbanzo beans (no salt added) drained and rinsed
  • 1 14 oz can diced tomatoes (no salt added)
  • 1 cup dried green lentils
  • ¾ cup dried apricots, chopped
  • 2 cartons ( 900 ml each) vegetable broth (I used 1 carton of regular, 1 carton of low sodium)
Instructions
  1. In a small bowl, mix together all the spices.
  2. Then, in a large pot, add the butter or oil, and chopped onion. Cook until the onion is almost translucent. Then add in the spices and chopped kale and cook down until the spices are fragrant.
  3. Add in all the other ingredients (beans, yam, carrots, apricots & vegetable broth).
  4. Cover and allow to cook together until the yams and lentils are cooked. Stirring occasionally. it should take about 30 minutes at a simmer.
  5. Serve on its own or with a dollop of yogurt and chopped parsley.
Nutrition
Serving size: 1 serving (of 10) Calories: 200 Fat: 2.1 g Saturated fat: 0.9 Unsaturated fat: 0.5 Carbs: 42 g Sugar: 11 g Sodium: 493 mg Fiber: 11.2 Protein: 8.4 g Cholesterol: 3.1 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/moroccan-stew/