The Berber spice mixture used in this recipe may be refrigerated in a sealed jar for up to two weeks or stored in the freezer for up to three months. It is excellent as a spice rub for grilled eggplant, zucchini, and tofu.
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. Add onions, bell peppers, potatoes, butternut squash, carrots, tomatoes, garlic, and 1½ Tbs. Berber Spice Mixture, and cook, stirring occasionally, 3 to 5 minutes. Add water, cover, and simmer until vegetables are tender, 20 to 25 minutes. Salt to taste; garnish with parsley.