Make-Ahead Vegetarian Moroccan Stew

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground turmeric

⅛ teaspoon curry powder

1 tablespoon butter

1 sweet onion, chopped

2 cups finely shredded kale

4 (14 ounce) cans organic vegetable broth

1 (15 ounce) can garbanzo beans, drained

1 (14.5 ounce) can diced tomatoes, undrained

3 large potatoes, peeled and diced

2 sweet potatoes, peeled and diced

4 large carrots, chopped

1 cup dried lentils, rinsed

½ cup chopped dried apricots

1 tablespoon honey

1 teaspoon ground black pepper, to taste

1 tablespoon cornstarch

1 tablespoon water

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

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 kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.

Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.

Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.