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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 220.6
  • Total Fat: 1.9 g
  • Cholesterol: 3.1 mg
  • Sodium: 654.7 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 9.3 g
  • Protein: 6.8 g

View full nutritional breakdown of Make-Ahead Vegetarian Moroccan Stew calories by ingredient
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Make-Ahead Vegetarian Moroccan Stew

Submitted by: BPARASOLLE

Introduction

A tasty blend of spices and vegetables...hearty meal for autumn and winter months. A tasty blend of spices and vegetables...hearty meal for autumn and winter months.
Number of Servings: 10

Ingredients

    Cinnamon, ground, 1.25 tsp
    *Cumin ground, 1.25 tsp
    Ginger, ground, .75 tsp
    Cloves, ground, .25 tsp
    Nutmeg, ground, .25 tsp
    *Tumeric, .125 tsp
    Curry powder, .125 tsp
    Butter, unsalted, 1 tbsp and 1 tsp
    Onions, raw, 1 cup, chopped
    Kale, 1 cup, chopped finely
    Vegetable Broth, 10 cup, 10 serving
    Del Monte Diced Tomatoes, No Salt Added, 1 cup (1-14 oz can)
    Honey, 1 tbsp + 1 tsp
    Carrots, raw, 5 medium peeled and diced
    Sweet potato, peeled and diced 3 medium
    *Potato, raw, peeled and diced 3 medium (2-1/4" to 3-1/4" dia.)
    Chickpeas (garbanzo beans), 1 can drained
    Apricots, dried, .66 cup, finely chopped
    Lentils, 1.3 cup

Tips

You can add 1 tbs cornstarch and 1 tbs of water mixed together to stew to thickened if desired.


Directions

1. Combine all spices plus 1 tsp salt in a separate container.
2. Melt butter and saute onion until soft and just beginning to brown. (about 5 minutes). Add kale and spice combination and cook for about 2 minutes.
3. Add remainder of ingredients. Bring to a boil and then lower heat to a simmer. Continue cooking on low heat until lentils and vegetables are tender. Season with black pepper to taste.

Serving Size: 10 heaping cups

Number of Servings: 10

Recipe submitted by SparkPeople user BPARASOLLE.






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