Slow Cooker Root Vegetable Stew
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INGREDIENTS
- 1/8 cup olive oil (not included)
- 1 medium yellow onion
- 1 cinnamon stick
- 1 spice pack: saffron, cayenne, cumin, coriander, ginger
- Salt and pepper, to taste (not included)
- 2 Yukon Gold potatoes
- 2 carrots
- 2 parsnips, peeled
- 2 cups vegetable broth
- 1/2 pound butternut squash, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- 1 can chickpeas
- 1/4 cup golden raisins
- 2 cups fresh spinach
- 1 tablespoon cider vinegar
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INSTRUCTIONS
Prepare. Rinse and dry the produce. Peel and chop the onion, carrots and Yukon potatoes. Dice the parsnips.
Heat oil in a large frying pan over medium heat. Add the onions and a pinch of salt and cook over medium heat until translucent, about 4 minutes. Add the spice pack and cook until fragrant, about 1 minute.
Transfer the mixture to a slow cooker. Add the potatoes, carrots, parsnips, vegetable broth, and cinnamon stick. Season with salt and pepper, and stir to combine. Cover and cook on high for 1.5 hours.
After 1.5 hours, drain and rinse the chickpeas. Add the squash, sweet potatoes, chickpeas, and raisins to the slow cooker. 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.
Just before serving remove the cinnamon stick, add the spinach and gently mix, let sit until wilted. Lastly, gently stir in the cider vinegar. Season with more salt and pepper as needed. When ready, serve warm and enjoy!
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