Make-Ahead Moroccan Vegetable Stew

Prepare the spice blend: Combine ground cinnamon, cumin, salt, grated ginger, whole cloves, nutmeg, turmeric, and curry powder in a bowl to create the spice mixture.

Create the stew: Melt butter in a large cooking vessel over medium heat. Add sliced onion and cook until it becomes soft and starts to develop a rich brown color, taking about 5 to 10 minutes. Introduce chopped kale into the pot and stir in the prepared spice mixture; continue to cook and stir until the kale begins to soften and the spices release their aroma, approximately 2 minutes.

Add liquid ingredients: Combine broth, garbanzo beans, canned tomatoes, diced potatoes, sweet potatoes, chopped carrots, lentils, dried apricots, and honey to the pot; stir well to combine all the ingredients and bring the mixture to a boil.

Lower heat and simmer: Reduce the heat to low and let the stew simmer for 5 minutes. Remove it from the heat source and allow it to cool down for 30 to 40 minutes. Cover the pot with a lid and refrigerate it for up to 3 days.

Reheat and serve: When you're ready to eat, remove the stew from the refrigerator and bring it back to a boil. Reduce the heat once again and let it simmer until all the vegetables are tender and the stew is heated through, approximately 25 minutes. Season with black pepper to taste.

Enhance texture: If you prefer a thicker stew, dissolve cornstarch in water. Stir the mixture into the stew and continue to simmer until it reaches your desired consistency, about 5 more minutes.