Moroccan Vegetable Stew
- Yield servings
The spice mixture, called Berbere spices, gives this vegetarian main dish great flavor.
Ingredients
- Berbere Spice Mixture:
- 2 teaspoons cumin seeds or 1 teaspoon ground cumin
- 1/2 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- 3 whole cloves
- 1/2 teaspoon coriander seeds
- 1 teaspoon grated gingerroot
- 1 pinch saffron threads
- 2 tablespoons sweet paprika*
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Stew:
- 2 teaspoons olive oil
- 1 1/2 cups chopped onions
- 1 -- 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 Mixture
- 3 -- garlic cloves, minced
- 4 cups water, homemade vegetable stock or canned vegetable broth
- -- Salt, to taste
- 1/4 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.
