Stew is Yummy

Here's a recipe I'm trying today. I'll post pics if it looks good.
update: This is amazing! I might not put quite as much cayenne in next time so Abby can eat it, but it is VERY good. I didn't have parsnip, so I increased the carrots and added them when the parsnips would have gone in and I used a whole smaller pumpkin instead of two kinds of squash. Yup. . .yummy.

FALL VEGETABLE STEW

INGREDIENTS:

• 1 cup of carrots, peeled and cut into 1 inch pieces
• 1 cup celery, cut into 1 inch pieces
• ½ onion, cut into 1 inch pieces
• 1 leek, cleaned and sliced
• 1 cup of pumpkin, peeled and cut into 1 inch cubes
• 1 cup parsnip, peeled and cut into 1 inch cubes
• 1 cup squash, peeled and cut into 1 inch cubes
• 2 cups of potato, peeled and cut into 1 inch cubes
• 1 cup dark leafy greens, washed and sliced
• ½ cup chopped Italian parsley
• 3 cloves garlic, sliced
• 1 can of diced tomatoes (28 oz)
• 2-3 tbsp Moroccan spice
• Salt and pepper to taste

DIRECTIONS:

• Saute the carrots, onions, leek and celery over medium heat until the vegetables turn a caramel brown
• Add the spices and cook for 30 seconds
• Add 5 cups of water, the tomatoes, and the garlic
• Bring the stew to a boil for 15 minutes
• Lower the heat and add the remaining vegetables (except for the greens and herbs)
• Cover the pot and gently cook for another 30 minutes
• Season with salt and pepper
• Add the greens and herbs right before serving
• Garnish with olive oil and toasted pumpkin seeds

Make your own Moroccan spice!

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Blend together and store in an airtight container.