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

  1. 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.
  2. 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.  

Comments

Follow

Get every new post delivered to your Inbox.

Join 189 other followers