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Slow Cooker Root Vegetable Stew
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(10)
Difficulty: Easy

Total Time: 30 mins, plus 3 1/2 hrs cooking time

Makes: 6 to 8 servings

When slowly cooked, root vegetables morph into sweet deliciousness. Use vegetable (or mushroom) broth here, and you’ve got a hearty, vegan, and gluten-free dinner.

This dish was featured as part of our Slow Cooker Recipes photo gallery.

Instructions

  1. 1Heat 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, saffron, and a pinch of pepper and cook until fragrant, about 1 minute.
  2. 2Transfer 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.
  3. 3Add 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.
  • Slow Cooker Root Vegetable Stew
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