| Spice Mixture: |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground cumin |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon ground cloves |
| 1/4 | teaspoon ground nutmeg |
| 1/4 | teaspoon ground turmeric |
| 1/8 | teaspoon curry powder |
| Stew Vegetables: |
| 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 |
| 1/2 | cup chopped dried apricots |
| 1 | tablespoon honey |
| 1 | teaspoon ground black pepper, to taste |
| 1 | tablespoon cornstarch (optional) |
| 1 | tablespoon water (optional) |
| 1. | Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl. |
| 2. | 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. |
| 3. | 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. |
| 4. | Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes. |