Vegetarian Moroccan Stew

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Found this on allrecipes.com.

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Steps

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Combine cinnamon , cumin , ginger , cloves , nutmeg , turmeric , curry powder , and salt in a large bowl , reserve.

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Melt butter in a large pot over medium heat.

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Cook the onion in the butter until soft and just beginning to brown , 5 to 10 minutes.

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Stir in the shredded kale and reserved spice mixture.

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Cook for 2 minutes or until kale begins to wilt and spices are fragrant.

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Pour the vegetable broth into the pot.

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Stir in the tomatoes , honey , carrots , sweet potatoes , potatoes , garbanzo beans , dried apricots , and lentils.

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Bring to boil.

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Reduce heat to low.

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Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender.

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Season with black pepper to taste.

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If desired , combine optional cornstarch and water.

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Stir into stew.

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Simmer until stew has thickened , about 5 minutes.

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Make ahead.

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Simmer for 5 minutes over low heat.

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Remove from heat and cool in the pot or in freezer-safe container.

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Transfer to the fridge or freezer.

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The vegetables store bett.

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Ingredients

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ground cinnamon, ground cumin, ground ginger, ground cloves, ground nutmeg, ground turmeric, curry powder, kosher salt, butter, sweet onion, kale, vegetable broth, diced tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricot, dried lentils, ground black pepper, cornstarch, water