Steps to Make Moroccan Chickpea Stew With Apricots

Make-Ahead Vegetarian Moroccan Stew

Add chickpeas with their water, tomatoes, spices, apricots, red peppers and raisins to a pan.

Recipe Summary Make-Ahead Vegetarian Moroccan Stew

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.

Ingredients | Moroccan Chickpea Stew With Apricots

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground turmeric

⅛ teaspoon curry powder

1 tablespoon butter

1 sweet onion, chopped

2 cups finely shredded kale

4 (14 ounce) cans organic vegetable broth

1 (15 ounce) can garbanzo beans, drained

1 (14.5 ounce) can diced tomatoes, undrained

3 large potatoes, peeled and diced

2 sweet potatoes, peeled and diced

4 large carrots, chopped

1 cup dried lentils, rinsed

½ cup chopped dried apricots

1 tablespoon honey

1 teaspoon ground black pepper, to taste

1 tablespoon cornstarch (Optional)

1 tablespoon water (Optional)

Directions

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

Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.

Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.

Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.

Info | Moroccan Chickpea Stew With Apricots

prep: 30 mins cook: 40 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

TAG : Make-Ahead Vegetarian Moroccan Stew

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