I had a version of this stew at work of all places, and I’ve been thinking about it ever since. Their version had raisins and a tomato base, so by all means, add a little tomato paste or a chopped heirloom tomatoes.
If you are not familiar with the spice mixes, there are berbere and harissa recipes available online. Or check the spices against your cabinet and use what you have to taste. These two blends, along with the cinnamon and the ginger, are actually accurate to the original dish. There’s no measurements to the stew for spices, because these are really intense spices. Start with a very light hand, taste, and work your way up to taste.
Serve over cous cous or rice.
This is the summer of the melomel for me. Adding the ginger ale or seltzer makes it light enough to make a good side for the stew.
(Heavily) Spiced Vegetable Stew
2 cups chopped stew vegetables (I used a blend from Wegmans)
2 cups vegetable stock
In a large pot, add stock and vegetables. With a light hand, add spices, tasting as you go until you have a level of intensity you like.
Over medium-low heat, stew at least 1 hour. Serve over couscous.
1/4 cup cherry or berry melomel
1 small can ginger ale or about 3/4 cup seltzer water
Just before serving, mix the ginger ale and wine.
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