Slow Cooker Root Vegetable Stew

1/4 cup olive oil
2 yellow onions, large dice*
1 lb Yukon Gold potatoes (about 3 large), large dice*
1 lb carrots (about 4 to 5 medium), peeled and large dice*
1 lb parsnips (about 4 medium), peeled and large dice*
3 cups low-sodium chicken or vegetable broth
1 small butternut squash peeled, seeded, and large dice*
1 pound sweet potatoes (about 2 medium), peeled and large dice*
1 teaspoons ginger
1 cinnamon stick
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Pinch saffron threads (optional)
Salt and Pepper
1 can chickpeas, also known as garbanzo beans, drained and rinsed
1/2 cup golden raisins
1 bunch spinach, trimmed and washed (about 4 cups)
1 1/2 Tb cider vinegar, plus more as needed

*Items available at market.

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. Let sit until wilted. Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.

Recipe adapted from Jill Santopietro.

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