Moroccan Stew

December 1, 2017

in Dinner in a Dash, Recipes, Soups & Stews, Vegetarian

 

I cannot get enough of stews this winter. Probably because its rained 27 out of 30 days in Vancouver. But I’m not going to think about that, and instead, think about how delicious this Moroccan stew is. It has all the warming spices, and sweetness from dried apricot. I’ve been experimenting with more vegetarian recipes as Sienna, my oldest, has never been a fan of meat. Plus, its a healthier way to eat, so I’d like to do at least 1-2 dinners a week with vegetarian sources of protein.

The flavors of this stew are amazing, and I really like the combination of lentils and chickpeas. I decided to use green lentils as they hold up better in stews compared to other types of lentils.  I also opted for yams instead of white potatoes for extra sweetness and nutrition.

This recipe has a longer ingredient list that what I typically post (I like to keep it under 10 ingredients), but with all the spices it was impossible not to.  Feel free to switch up the type of beans and veggies that you use. If you aren’t a fan of kale, you could use spinach instead. Or you could leave it out altogether. Sweet potato would also be a great substitute instead of yam.

I hope you give it a try. Everyone in my house loved it, and it has definitely become one of my “staple” vegetarian dishes.

TIP: Use a large pot to make this, it really makes a lot. There will be leftovers.

Moroccan Stew
 
Prep time
Cook time
Total time
 
An easy and delicious stew for busy weeknights!
Author:
Recipe type: Main
Cuisine: Morrocan
Yield: 10 servings
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

 

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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