You are here: Home » Recipes » Moroccan Vegetable Stew Moroccan Vegetable Stew Recipe by Relish Contributor Yield servings The spice mixture, called Berbere spices, gives this vegetarian main dish great flavor. PrintEmail Ingredients Berbere Spice Mixture:2 teaspoons cumin seeds or 1 teaspoon ground cumin1/2 teaspoon fennel seeds1 teaspoon black peppercorns1 teaspoon allspice berries3 whole cloves1/2 teaspoon coriander seeds1 teaspoon grated gingerroot1 pinch saffron threads2 tablespoons sweet paprika*1/2 teaspoon ground cinnamon1/2 teaspoon ground turmericStew:2 teaspoons olive oil1 1/2 cups chopped onions1 green bell pepper, chopped (1 cup)1 red bell pepper, chopped (1 cup)2 all-purpose potatoes, peeled, diced (3 cups)butternut squash, peeled, seeded and chopped (3 cups)3 carrots, chopped (2 cups)3 tomatoes, chopped (2 cups)1 1/2 tablespoons Berbere Spice Mixture3 garlic cloves, minced4 cups water, homemade vegetable stock or canned vegetable broth Salt, to taste1/4 cup minced parsley Instructions To make the spice mixture: Heat a small skillet over medium heat. Add cumin, fennel, peppercorns, allspice, cloves and coriander seeds. Saute 2 minutes or until spices are lightly toasted. Place toasted spices in a spice or coffee grinder or mortar and pestle with remaining ingredients; grind or pound to blend well into a thick paste. Makes about 1/3 cup. To make the stew: Heat olive oil in a large (5 1/2-quart) saucepan over medium-high heat. Add all vegetables, spice mixture, garlic, and cook, stirring occasionally, 3 to 5 minutes. Add water, cover and simmer 20 to 25 minutes or until vegetables are tender. Season with salt and garnish with parsley.