Slow Cooker Root Vegetable Stew Recipe

Ingredients

4 hours

7 servings

1/4 cupolive oil
2 mediumyellow onions, large dice
1Kosher salt
1 1/4 tspground ginger
1(3-inch) cinnamon stick
1/2 tspground coriander
1/4 tspground cumin
1/8 tspcayenne pepper
1 pinchsaffron threads
1Freshly ground black pepper
1 lbYukon Gold potatoes (about 3 large), large dice
1 lbcarrots (about 4 to 5 medium), peeled and large dice
1 lbparsnips (about 4 medium), peeled and large dice
3 cuplow-sodium chicken or vegetable broth
2 lbsugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
1 lbsweet potatoes (about 2 medium), peeled and large dice
1(15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
1/2 cupgolden raisins, also known as sultanas
1 bunchspinach, trimmed and washed (about 4 cups loosely packed)
1 1/2 tbspcider vinegar, plus more as needed

4 hours

1

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and a pinch of salt and cook over medium heat until translucent, about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne, saffron, and a pinch of pepper and cook until fragrant, about 1 minute.
2

Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips, and broth, season with salt and pepper, and stir to combine. Cover and cook on high for 1 1/2 hours.
3

Add the pumpkin or squash, sweet potatoes, chickpeas, and raisins, season with salt, and stir to combine. Cover and continue to cook on high until a knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour. Add the spinach and gently mix (do not overmix). Let sit until wilted. Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.
4

credit to http://www.chow.com/