Moroccan Stew

• 2 Tbs. cumin seeds or 1 tsp. ground cumin
• 1/2 Tbs. fennel seeds
• 1 Tbs. black peppercorns
• 1 Tbs. whole allspice berries
• 3 whole cloves
• 1/2 Tbs. coriander seeds
• 1 Tbs. grated, peeled fresh ginger root
• Pinch saffron
• 2 Tbs. sweet paprika
• 1/2 tsp. cinnamon
• 1/2 tsp. turmeric
• 2 Tbs. olive oil
• 1 1/2 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
• 3 cloves garlic, minced (1 Tbs.)
• 4 cups water or vegetable broth
• Salt to taste
• 1/4 cup chopped fresh parsley

1. To make Berber Spice Mixture: In small bowl, combine all ingredients; set aside.
2. To make Stew: In large saucepan or Dutch oven, heat oil over medium heat.
3. Add onions, bell peppers, potatoes, butternut squash, carrots, tomatoes, garlic, and 1 1/2 Tbs.
4. Berber Spice Mixture, and cook, stirring occasionally, 3 to 5 minutes.
5. Add water, cover, and simmer until vegetables are tender, 20 to 25 minutes.
6. Salt to taste; garnish with parsley.

cumin seeds, fennel seeds, black peppercorns, whole allspice berries, cloves, coriander seeds, ginger root, saffron, sweet paprika, cinnamon, turmeric, olive oil, onions, green bell pepper, red bell pepper, potatoes, butternut squash, carrots, tomatoes, garlic, water, salt, parsley

Taken from www.vegetariantimes.com/recipe/moroccan-stew/ (may not work)