About this recipe:This delicious, healthy and filling Moroccan-style stew is a family favourite. Don't be put off by the amount of ingredients - you will probably have a lot of them in your cupboard already. You can make the entire stew ahead of time, and keep it in the fridge for up to 3 days or freeze it for several months. Or you can make double the quantity of the spice mix and keep it for another time.
For the spice mixture
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon coarse salt, or to taste
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/8 teaspoon curry powder
For the vegetable stew
1 tablespoon butter
1 sweet onion, chopped
130g finely shredded kale
1.5 litres vegetable stock
1 (400g) tin chickpeas, drained
1 (400g) tin chopped tomatoes
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots,peeled and sliced
200g dried lentils, rinsed
65g dried apricots, chopped
1 tablespoon honey
1 teaspoon freshly ground black pepper, to taste
1 tablespoon cornflour (optional)
1 tablespoon water (optional)
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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, about 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 stock into the pot. Add chickpeas, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots and honey. Bring to the boil; reduce heat to low and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper to taste.
Dissolve cornflour in 1 tablespoon of water; stir into stew and simmer until thickened, about 5 minutes.