Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground turmeric
• 0.125 teaspoon curry powder
• 1 tablespoon butter
• 1 medium sweet onion, chopped
• 2 cups finely shredded kale
• 4 (14.5 ounce) cans organic vegetable broth
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 large potatoes, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 4 large carrots, chopped
• 1 cup dried lentils, rinsed
• 0.5 cup chopped dried apricots
• 1 tablespoon honey
• 1 teaspoon ground black pepper, to taste
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

• 1. Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
• 2. Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
• 3. Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
• 4. Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
• 5. When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.

Nutrition

Photos