Vegetarian Moroccan Stew

1 cup garbanzo beans (soaked for 8 hours or use 1 can)
1 cup dry lentils
1 sweet onion chopped
2 cups finely shredded kale
3-4 medium tomatoes diced (or 1 can)
4 large carrots chopped
1 medium turnip (substitute for potatoes)
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 black pepper
salt to taste
1-2 tbsp olive oil (or butter)
6 cups water or 4 cans broth
1 tbsp honey

If using dry garbanzo beans, soak in water for at least 8 hrs. Rinse and cook in a pressure cooker.

Mix dry spices in a bowl and set aside.

In a large pan, add olive oil (or butter). Fry chopped onion until lightly brown. Add the shredded kale, and spices and cook until the kale wilts. Add broth or water, stir in the carrots, turnip (or potatoes), honey, lentils, and cooked garbanzo beans. Bring to a boil, reduce heat and let simmer for 30 minutes or until the vegetables and lentils are cooked.

Season with salt and pepper. Serve hot!

As with any recipe I use, I make changes, adding in new stuff, excluding stuff I don’t have or don’t want to. If interested in the original recipe check here. I used a little lemon juice that gave it a nice tangy taste. If you have enough tomatoes this might not be necessary. Delicious and healthy. Enjoy!