Ingredients: |
Ingredients: ¼ olive oil
2 medium sweet onions
1¼ teaspoons ground ginger
1 (3 inch) cinnamon stick
½ teaspoon ground coriander
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
pinch saffron threads
freshly ground black pepper
salt
1 pound Yukon gold potatoes (about 3 large) peeled and large dice
1 pound carrots (4 to 5 medium) peeled and large dice
1 pound parsnips (4 medium) peeled and large dice
3 cups low sodium chicken or vegetable broth
2 pounds butter nut squash (1 small) peeled, seeded, and large dice
1 pound sweet potatoes (2 medium) peeled and large dice
1 (15 ounce) can chick peas - drained and rinsed
½ cup golden (sultanas) raisins
1 bunch spinach, trimmed and washed (4 cups loosely packed)
1½ tablespoons cider vinegar, plus more as needed
|
Directions: |
Directions:Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and a pinch of salt (optional) and cook over medium heat until the onions are translucent ( about 4 minutes). Add ginger, cinnamon, coriander, cumin, cayenne, saffron, and a pinch of pepper and cook till fragrant (about 1 minute). Transfer mixture to a slow cooker, add potatoes, carrots, parsnips, and broth. Stir to combine and adjust salt and pepper. Cover and cook on high for 1½ hours. Add squash, sweet potatoes, chickpeas, and raisins. Stir to combine, cover and cook on high until a knife easily pierces the vegetables (about 2 hours). Stir after 1 hour. Add spinach and gently mix (do not over mix). Let sit til the spinach is wilted. Gently stir in vinegar and more salt and pepper (as needed). |
This recipe for Crock Pot Root Vegetable Stew is from