Moroccan Stew with Kale - Plant Based Cooking

Ingredients

• 1/4 cup homemade vegetable broth (or water for sauteing)
• 2 tsp Ceylon cinnamon*
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground turmeric
• 1/2 tsp curry powder
• 1 tsp salt (optional)
• 1 large sweet onion (chopped)
• 2 cups rough chopped kale
• 4 cups (1, 32-oz box) homemade vegetable broth
• 1 14.5 oz can diced tomatoes (undrained)
• 4 large carrots (chopped)
• 2 medium sweet potatoes (peeled and chopped)
• 3 large potatoes peeled and chopped (I used yukon golds)
• 1 (15-oz.) can garbanzo beans (drained)
• 1/2 cup dried apricots (chopped)
• 1 cup dried lentils (rinsed)
• salt and black pepper (to taste)