Morrocan Stew

1 tablespoon oil
1 onion, chopped
1 teaspoon ground cinnamon
2 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon pepper
½ teaspoon ground cloves
1 teaspoon curry powder
2 cups finely shredded kale
6 cups vegetable broth
1 can garbanzo beans, drained
1 cup dried lentils, rinsed
1 can diced tomatoes, undrained
1 small butternut squash, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped

1. Cook onion in oil until softened in a pot or large skillet on medium heat. Add spices and gently toast until fragrant.
2. Add kale to pot and sauté for a minute or two, or until kale is glossy and wilted.
3. Pour in broth and remaining ingredients. Simmer on low for a half hour, or until lentils and veggies are tender. Serve over couscous or rice.