Slow Cooker Root Vegetable Stew

I was extremely wary of this while it cooked today. I was so afraid it was going to come out tasting super sweet with all of the sweeter veggie elements, plus the raisins and cinnamon. But it ended up being wonderfully balanced, and I loved it! It had a great flavor and felt very filling and healthy. Added some cheese biscuits, and it made for a splendid meal.

The only things I did differently were leave out the parsnips (only because they're not currently in season and are pretty sad) and saffron (didn't have any and always hesitate to buy it since it's so stinking expensive), and I added a bit more chicken stock than what was called for. I wanted it to be a bit more soupish, and since I had some extra stock, I figured why not? I'm sure it added some flavor too, which is always a plus.

Slow Cooker Root Vegetable Stew
A variation on this recipe from chow.com



1/4 cup olive oil
2 medium yellow onions, large dice
Kosher salt
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
4 cups low-sodium chicken or vegetable broth
2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
1 pound sweet potatoes (about 2 medium), peeled and large dice
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
1/2 cup golden raisins, also known as sultanas
1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
1 1/2 tablespoons cider vinegar, plus more as needed

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, and a pinch of pepper and cook until fragrant, about 1 minute.

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.

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 (do not overmix). Let sit until wilted. Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.