Slow Cooker Root Vegetable Stew - The Conservation Foundation

Ingredients

• 1/4 cup olive oil
• 2 medium yellow onions, large dice
• Kosher salt
• 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
• Pinch saffron threads
• 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
• 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
• 1 pound sweet potatoes (about 2 medium), peeled and large dice
• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
• 1/2 cup golden raisins, also known as sultanas
• 1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
• 1 1/2 tablespoons cider vinegar, plus more as needed