Moroccan Stew

Ingredients

• 2 Tbsp sweet paprika
• ½ tsp cinnamon
• ½ tsp turmeric
• 2 Tbsp olive oil
• 1½ cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3 cups peeled and chopped potatoes
• 1 small butternut squash, peeled, seeded and chopped
• 2 cups peeled, chopped carrots
• 2 cups chopped tomatoes
• 1½ Tbsp Berber spice mixture
• 3 cloves garlic, minced
• 4 cups water or vegetable broth
• salt to taste
• ¼ cup chopped fresh parsley
• Pinch saffron

Berber spice mixture

• 2 Tbsp cumin seeds or 1 tsp. ground cumin
• ½ Tbsp fennel seeds
• 1 Tbsp black peppercorns
• 1 Tbsp whole allspice berries
• 3 whole cloves
• ½ Tbsp coriander seeds
• 1 Tbsp grated, peeled fresh gingerroot

Directions

Berber spice mixture

1. In small bowl, combine all ingredients; set aside.

Stew

1. In large saucepan or Dutch oven, heat oil over medium heat.
2. Add vegetables, spice mixture and garlic and cook, stirring occasionally, 3 to 5 minutes.
3. Add water, cover and simmer until vegetables are tender, 20 to 25 minutes.
4. salt to taste; garnish with parsley.