Potato Veggie Melody
Serves 6
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Prep Time
20 min
Prep Time
20 min
  1. 1/4 cup olive oil
  2. 2 medium yellow onions, large dice
  3. Kosher salt
  4. 1 1/4 teaspoons ground ginger
  5. 1 (3-inch) cinnamon stick
  6. 1/2 teaspoon ground coriander
  7. 1/4 teaspoon ground cumin
  8. 1/8 teaspoon cayenne pepper
  9. Pinch saffron threads
  10. Freshly ground black pepper
  11. 1 pound Yukon Gold potatoes (about 3 large), large dice
  12. 1 pound carrots (about 4 to 5 medium), peeled and large dice
  13. 1 pound parsnips (about 4 medium), peeled and large dice
  14. 3 cups low-sodium chicken or vegetable broth
  15. 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
  16. 1 pound sweet potatoes (about 2 medium), peeled and large dice
  17. 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
  18. 1/2 cup golden raisins, also known as sultanas
  19. 1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
  20. 1 1/2 tablespoons cider vinegar, plus more as needed
  1. Heat 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. Transfer 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. Add 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.
Heather Riggleman https://heatherriggleman.com/

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