If you’re short on time this crock-pot stew will have you covered! The hearty vegetables and savory broth will be enough to fill everyone up for dinner! Let’s get started…heat oil in a large frying pan over medium heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne and a pinch of pepper and cook until fragrant, about 1 minute. Transfer mixture into the 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. Add 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 if needed.
INGREDIENTS:
- 1/4 cup olive oil
- 2 medium yellow onions, large dice
- salt to taste
- 1 1/4 teaspoons ground ginger
- 1 (3-inch) cinnamon stick
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- Freshly ground black pepper
- 1 pound Yukon Gold potatoes (about 3 large), large dice
- 1 pound carrots (about 4 to 5 medium), peeled and large dice
- 1 pound parsnips (about 4 medium), peeled and large dice
- 3 cups low-sodium chicken or vegetable broth
- 1 small butternut squash, peeled, seeded, and diced
- 2 medium sweet potatoes, peeled and diced
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
- 1/2 cup golden raisins
- 1 1/2 tbsp cider vinegar
