Hearty Vegetable Stew

slow cookerIf 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

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