Recipe for Moroccan Stew 
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Yield:
1
Ingredients:
Amount Ingredient
BERBER SPICE MIXTURE ----------------
2 tbl cumin seeds
OR 1 tsp. ground cumin
1/2 tbl fennel seeds
1 tbl black peppercorns
1 tbl whole allspice berries
3 whl cloves
1/2 tbl coriander seeds
1 tbl grated, peeled fresh gingerroot
1 pch saffron:
2 tbl sweet paprika
1/2 tsp cinnamon
1/2 tsp turmeric
----------------- STEW ----------------
2 tbl olive oil
1/2 cup chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 cup peeled and chopped potatoes
1 sm butternut squash
peeled, seeded and chopped
2 cup peeled, chopped carrots
2 cup chopped tomatoes
1/2 tbl Berber spice mixture
3 x cloves garlic, minced
4 cup water or vegetable broth
Salt to taste
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

The Berber spice mixture used in this recipe may be refrigerated in a sealed ]ar 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.

Berber spice mixture: In small bowl, combine all ingredients; set aside.

In large saucepan or Dutch oven, heat oil over medium heat. Add vegetables, spice mixture and garlic and cook, stirring occasionally, 3 to 5 minutes. Add water, cover and simmer until vegetables are render, 20 to 25 minutes. Salt to taste; garnish with parsley.

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