Dairy-Free

Moroccan Stew

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.

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.

Servings
6

Ingredients

Berber spice mixture

  • 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
  • 2 Tbs. sweet paprika
  • 1/2 tsp. cinnamon
  • 1/2 tsp. turmeric

Stew

  • 2 Tbs. olive oil
  • 11/2 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
  • 1/4 cup chopped fresh parsley

Preparation

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.