Moroccan Stew

Ingredients

 * 2 Tbsp sweet paprika
 * ½ tsp cinnamon
 * ½ tsp turmeric
 * 2 Tbsp olive oil
 * 1½ 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
 * 1½ Tbsp Berber spice mixture
 * 3 cloves garlic, minced
 * 4 cups water or vegetable broth
 * salt to taste
 * ¼ cup chopped fresh parsley
 * Pinch saffron

Berber spice mixture

 * 2 Tbsp cumin seeds or 1 tsp. ground cumin
 * ½ Tbsp fennel seeds
 * 1 Tbsp black peppercorns
 * 1 Tbsp whole allspice berries
 * 3 whole cloves
 * ½ Tbsp coriander seeds
 * 1 Tbsp grated, peeled fresh gingerroot

Berber spice mixture

 * 1) In small bowl, combine all ingredients; set aside.

Stew

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