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.
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
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.