Ingredients:
Spice Mixture:
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon curry powder
Stew:
- 1 tbsp butter
- 1 sweet onion, chopped
- 2 cups shredded kale
- 6 cups vegetable broth
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 3 potatoes
- 2 sweet potatoes
- 4 carrots
- 1 cup lentils
- 1/2 cup chopped dried apricots
- 1 tbsp honey
- 1 tsp black pepper
Instructions:
- 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.
Cook Time:
40 mins
Prep Time:
30 mins
Category:
Recipe image:
