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Slow Cooker Root Vegetable Stew

Jill Santopietro
  • 240 minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Carrots

1 15 ounce can

Chickpeas

1/2 tsp

Coriander, ground

1 1/4 tsp

Ginger, ground

1/2 cup

Golden raisins

1 lb

Parsnips

1

bunch Spinach

2

lbs Sugar baby pumpkin or butternut squash

1 lb

Sweet potatoes

2

Yellow onions, medium large

1 lb

Yukon gold potatoes

3 cups

Chicken or vegetable broth, low-sodium

1

(3-inch) cinnamon stick

1

Black pepper, Freshly ground

1/8 tsp

Cayenne pepper

1

Kosher salt

1 pinch

Saffron threads

1 1/2 tbsp

Cider vinegar

1/4 cup

Olive oil

1/4 tsp

Cumin, ground