Vegan Moroccan Stew


This is adapted from a recipe found on It made a huge batch, half went right into the freezer but it’s so good I’m planning on pulling it right back out.

Moroccan spice mix ingredients
Spice Mixture:
1.5 teaspoon ground cinnamon
1.5 teaspoon ground cumin
1.5 teaspoon kosher salt
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground turmeric
1 teaspoon curry powder
Mix together in bowl.

Stew ingredients
2 tablespoon ghee
1 large onion, chopped
4 cups finely shredded kale
1 litre organic vegetable broth
1 can garbanzo beans, drained
1 large can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 1/3 cup dried red lentils, rinsed
1/2 cup chopped dried apricots (or plums)
1 tablespoon local raw honey
1 teaspoon ground black pepper, to taste

Melt ghee in your largest pot, add onion and saute for 5 minutes. Add chopped kale and saute until wilted. Add spice mix and stir for a few minutes. Add all other ingredients except honey and black pepper, adding water if needed to cover ingredients. Bring to boil, turn heat to low, and simmer 40-50 minutes, until veggies are soft. Stir in honey and black pepper.


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