This Moroccan inspired vegetarian stew can be made ahead and heated just before serving. Using kumara, chickpeas and lentils, this stew tastes great.
If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the saucepan 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 then pour stew into a pot, bring just to a boil and simmer until heated through.
Kumara is known in other parts of the world as a sweet potato.
This is an amazingly good recipe. I omitted the apricots and added some chopped celery and browned, cubed beef. The balance of spices is just perfect. - 29 May 2015
Great mix of spices, not too overpowering. I used adzuki beans in place of chickpeas for a change - 07 Jul 2012
This is a healthy staple in our house. We often modify it to include whatever vegetables we have on hand or in the garden. Also, you can make a bulk batch of spice mixture and keep this Moroccan spice mixture on hand for quicker day-of preparation. This spice mixture makes a great addition to Lamb burgers, a fantastic pork roast or salmon rub, and can be added for a wonderful variation to a stir fry. We love these Moroccan flavors! - 25 Apr 2011 (Review from Allrecipes USA and Canada)