Heat oil in large frying pan over medium heat until shimmering.
Add onions and a pinch of salt. Cook over medium heat until
translucent (4 mins). Add ginger, cinnamon, coriander, cumin,
cayenne, saffron, and pepper and cook until fragrant (1 min).
Transfer mixture to slow cooker, add 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 pumpkin, sweet potatoes and chickpeas. Season with salt and
stir to combine. Cover and continue to cook on high until
vegetables are soft (2- hours).
Add spinach and gently mix (do not overmix). Let sit until wilted.
Stir in vinegar and season with more salt, pepper, and vinegar as
needed.
Originally Submitted
3/8/2014
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