#29 Make-Ahead Moroccan Stew

Once upon a time I rode a camel. For real. My family and I took a boat to Morocco from the southern tip of Spain and spent a crazy day following a frenzied tour guide around Tangier, which included a 30-second ride on a stationary camel. The entire day was somewhat of a blitzed experience with hardly a clear memory, though I do remember my mom complaining about the Persian rug salesman who kept following her around the store. The funny part is that she forgot most of the salesmen in the busy city spoke English as well as French, Spanish, Arabic and Italian so the annoying salesman not only understood my mom, but firmly told her, "Ma'am, I am NOT following you."

While that makes all of us laugh as we remember it to this day, likewise, my taste buds still remember the the rich flavors we sampled that day. There is something about Moroccan spices that fill a room and make mouths water with a single whiff. And not only did this meal rate 5 stars, the best part is that it is easily frozen for another meal later. (This makes enough for 6-8 servings, so be prepared to have people over or to freeze half the stew for a later date.)

Make-Ahead Moroccan Stew

(http://allrecipes.com/recipe/make-ahead-vegetarian-moroccan-stew/detail.aspx)

Ingredients:

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground turmeric

1/8 tsp curry powder

1 tsp salt

1 tbsp butter

1 onion, chopped

2 cups finely shredded kale (cabbage)

6 cups chicken or vegetable broth

1 tomato, diced

1 tbsp honey

4 large carrots, chopped

2 large potatoes, peeled and chopped

1 (15 oz) can garbanzo beans, drained

1/2 cup craisins

1 cup dried lentils, rinsed

1 tsp ground black pepper, to taste

Directions:

1. Combine cinnamon, cumin, cloves, nutmeg, turmeric, curry powder and salt in a large bowl, reserve.

2. 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 the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins wilt and spices are fragnant.

3. Pour the broth into the pot. Stir in the tomatoes, honey, potatoes, garbanzo beans, craisins, and lentils. Bring to a boil; reduce heat to low.

4. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Make Ahead Tip:

If making ahead or freezing, prepare stew through Step 3. Simmer for about 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, the pour stew into a pot, bring just to a boil and simmer until heated through.

Buen Provecho!