Tender and sweet, root vegetables that have stewed slowly in a crock pot are delicious. Perfect for a filling meal that doesn’t make you work for your dinner!
Ingredients:
1/4 cup olive oil
2 medium onions, diced
pinch of salt
1 tsp ginger, ground
3 inches of cinnamon stick
1/2 tsp coriander, ground
1/4 tsp cumin, ground
1/8 tsp cayenne pepper
A pinch of saffron threads
Black pepper, ground
1 lb potatoes, diced
1 lb carrots, peeled and diced
1 lb parsnips, peeled and diced
3 cups vegetable broth
2 lb butternut squash, peeled, seeded and diced
1 lb sweet potatoes, peeled and diced
15 oz can of chickpeas, rinsed and drained
1/2 cup sultanas
1 bunch spinach, trimmed and washed
1 1/2 tbsp cider vinegar
Preparation:
Put the oil in a frying pan on a medium heat, then fry the onions with the salt for about 4 minutes. Add the dried herbs and spices and give it another minute to cook, then empty the frying pan into your crock pot and add the potatoes, parsnips and carrots long with the vegetable broth. Leave it to cook for at least 1.5 hours on a high heat, then add the squash, sultanas, sweet potatoes and chickpeas before leaving it to cook for another 2 hours. Stir the spinach in gently and let it wilt, then add cider vinegar to taste.
