INGREDIENTS
1/4 cup
olive oil
2 media
onions
1 serving
kosher salt
1 1/4 tsp
ground ginger
1 stick
cinnamon
1/2 tsp
ground coriander
1/4 tsp
ground cumin
1/8 tsp
cayenne pepper
1 pinch
saffron threads
1 serving
pepper
1 lb
yukon gold potatoes
1 lb
carrots
1 lb
parsnips
3 cups
vegetable broth
2 lb
butternut squash
1 lb
sweet potatoes
15 oz
chickpeas
1/2 cup
golden raisins
4 cups
spinach
1 1/2 tbsp
cider vinegar