This Moroccan stew recipe is an outstanding combination of varied spices and vegetables. It is one of the best dishes you have ever tasted. This Moroccan stew recipe is highly recommended if you are a big foodie.
One of my friends, who is a chef and specializes in Moroccan cuisines recommended the Moroccan stew to me. She assisted me in making Moroccan Stew at home for the first time. I was totally blown by its taste and texture and have been cooking it ever since.
To make Moroccan stew, melt butter in a pan and cook onions in it. Mix the spices in a bowl. Add kale, spice mixture, and broth to the pot. Then, add potatoes, beans, carrots, lentils, and apricots into the broth. Cook them for half an hour. Sprinkle black pepper in it. Then, dissolve cornstarch in water and add to the broth as well. Cook it for 5 minutes.
This is just a snippet of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
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2. Goat Stew– This goat stew originated in the Philippines. It is traditionally served on some occasions, pairing it with rice. This stew is a good healthy meal as it consists of vegetables as well as meat.
3. Beef Stroganoff Without Mushrooms– No wonder Beef Stroganoff tastes the best with mushrooms. But some people like them without mushrooms. Also, when someone at your home is allergic to mushrooms, then you have no choice left but to cook this dish without the mushrooms.
4. Bhinda Ni Kadhi– This is a soft textured main course lunch dish for the new excitements in the food. This dish especially challenges creativity by mixing the most repelling ingredients in one dish to create a wonderful sensation of taste on your tongue.
Moroccan Stew Recipe
- Large Pot
For Spice Mixture
- 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
For the Stew
- 1 cup Sweet Onion (chopped)
- 2 cups Kale (finely shredded)
- 1 15 ounces can Garbanzo Beans (drained)
- 3 large Potatoes (peeled and diced)
- 2 Sweet Potatoes (peeled and diced)
- 4 large Carrots (chopped)
- 1 cup dried Lentils (rinsed)
- ½ cup dried Apricots (chopped)
- 1 14 ½ ounces can Tomatoes (diced, undrained)
- 1 teaspoon Cornstarch
- 1 tablespoon Butter
- 4 14 ounces cans Organic Vegetable Broth
- 1 teaspoon Honey
- 1 teaspoon Water
- 1 teaspoon Ground Black Pepper (to taste)
- In a large pot, melt butter over medium heat.
- Next, add onion and allow it to cook in butter for 5-10 minutes.
- Meanwhile, mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a bowl.
- Cook kale and spice mixture for about 2 minutes in the pot subsequently followed by the addition of vegetable broth.
- Add potatoes, beans, carrots, lentils, and apricots into the broth, one by one.
- Bring it to boil. Then, allow the vegetables to cook over a simmer for about half an hour.
- Sprinkle black pepper as well.
- Now, dissolve cornstarch in water and add it to the stew.
- Lower the heat and cook for 5 minutes.