Slow Cooker Root Vegetable Stew

Slow Cooker Root Vegetable Stew
Photo by www.chow.com

Ingredients

  • 1 ½ tablespoons cider vinegar, plus more as needed
  • 1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
  • ½ cup golden raisins, also known as sultanas
  • 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 ½ cups)
  • 1 pound sweet potatoes (about 2 medium), peeled and large dice
  • 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
  • 3 cups low-sodium chicken or vegetable broth
  • + 13 more ingredients
    • 1 pound parsnips (about 4 medium), peeled and large dice
    • 1 pound carrots (about 4 to 5 medium), peeled and large dice
    • 1 pound Yukon Gold potatoes (about 3 large), large dice
    • Freshly ground black pepper
    • Pinch saffron threads
    • 1/8 teaspoon cayenne pepper
    • ¼ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • 1 (3-inch) cinnamon stick
    • 1 ¼ teaspoons ground ginger
    • Kosher salt
    • 2 medium yellow onions, large dice
    • ¼ cup olive oil

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. Tra...

View full recipe at Chow

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