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.
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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.
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.
Nutrition Information
- Calories 181
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 7 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 481 mg
- Sugar Content 0 g