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Moroccan Stew

First mix together--Berber Spice Mixture--2T. cumin seeds, 1/2 T. fennel seeds, 1 T. peppercorns, 1T. whole allspice, 3 whole cloves, 1/2 T.coriander seeds, 1 T grated fresh ginger, pinch saffron, 2 T. sweet paprika, 1/2 tsp.cinnamon, 1/2 tsp. Tumeric. Chop stew sized- 1 1/2 c. onions, 3 c. potatoes, 2 c. carrots, 1 small butternut, 1 green and one red pepper, and 3 cloves garlic. Sauté vegetables and garlic in 2 T. olive oil 3-5 min. add 4 c. veggie stock and 2 c. chopped tomatoes and simmer with Berber spice mixture until veggies are tender, 20 to 25 min. Salt to taste and garnish with 1/4 c. chopped fresh parsley. (We substitute anise for fennel and put all the Berber spice mixture in a teaball to steep in the stew. You can also use 1 qt of canned plain tomato sauce instead of the stock.)

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