Moroccan Stew

Ingredients

 * 2 Tbs. sweet paprika
 * 1/2 tsp. cinnamon
 * 1/2 tsp. turmeric
 * 2 Tbs. olive oil
 * 1 1/2 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
 * 1 1/2 Tbs. Berber spice mixture
 * 3 cloves garlic, minced
 * 4 cups water or vegetable broth
 * Salt to taste
 * 1/4 cup chopped fresh parsley
 * Pinch saffron
 * 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 gingerroot

Directions
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 tender, 20 to 25 minutes. Salt to taste; garnish with parsley.