Moroccan Vegetable Stew

  • Yield: servings


Berbere Spice Mixture:
2teaspoons cumin seeds or 1 teaspoon ground cumin
1/2teaspoon fennel seeds
1teaspoon black peppercorns
1teaspoon allspice berries
3whole cloves
1/2teaspoon coriander seeds
1teaspoon grated gingerroot
1pinch saffron threads
2tablespoons sweet paprika*
1/2teaspoon ground cinnamon
1/2teaspoon ground turmeric
2teaspoons olive oil
1 1/2cups 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 1/2tablespoons Berbere Spice Mixture
3 garlic cloves, minced
4cups water, homemade vegetable stock or canned vegetable broth
Salt, to taste
1/4cup minced parsley


  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.  

Nutritional Info *per serving

  • Calories 172
  • Fat 2g
  • Cholesterol 0mg
  • Sodium 39mg
  • Carbohydrate 35g
  • Protein 5g