When I make this stew, I find myself saying “redolent” over and over as in “this stew is redolent of a sunlit Moroccan bazaar.” It’s not the prettiest dish, but there’s nothing else like it when you want something rich, warmly spiced and satisfying.

Ingredients

1 Tbsp olive oil or vegan margarine

1 onion chopped

1 cup shredded kale or spinach (optional)

4 ½ cups vegetable broth

1 cup of cooked chickpeas

1 cup of diced canned tomatoes

2 medium potatoes peeled and diced

1 sweet potato peeled and diced

2 carrots diced

½ cup dried red lentils

1/3 cup dried apricots chopped

1/3 cup wheat bulgur (optional – to help thicken the dish)

Spice mixture – combine in a small cup or bowl

1 tsp cinnamon

1 tsp cumin

1 tsp salt

½ tsp ground black pepper

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground turmeric

¼ tsp curry powder

Directions

Heat the oil or margarine in a large pot on medium heat. Add the onion and sauté until the onion is softened. Add the spice mixture and cook for about 2 minutes.

Add all the other ingredients except the kale or spinach. Stir to combine and bring to a boil, then reduce to a simmer and simmer for about 30 minutes until the vegetables are cooked through. Stir in the kale/spinach and cook for another minute to let the greens wilt.

Serve up and enjoy!

This dish freezes well.