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Fall Veggie Stew

Jessica Braider
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 winter squash like butternut or cooking pumpkin (about 2 ½ lbs), peeled and cut into bite-sized pieces
  • 1 onion chopped
  • 1 large potato peeled and chopped into bite-sized pieces
  • 2 large carrots peeled and chopped into bite-sized pieces
  • 2 cups chopped fresh or frozen spinach
  • 1-2 cloves garlic chopped
  • 1 15 oz can or home-cooked chickpeas drained
  • 2 sausage links cut into bite-sized pieces (optional)
  • 1 ½ cups vegetable or chicken stock
  • salt & pepper
  • 1 tbl dried oregano
  • 1 tbl dried thyme
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp red chili flakes optional

Instructions
 

  • If you are using meat, in a small frying pan, brown the pieces of sausage on a medium-high heat (about 5 minutes).
  • Place the squash, onion, potato, carrots, garlic, chickpeas, and the meat (if you are using it) into the crock pot. Pour the stock over. Pour on the spices. Give a good stir. Cook on low for 5-6 hours or on high for 3-4 hours. In the last 20 minutes before serving (for instance, while you are making your couscous), mix in the spinach.
  • Serve on top of whole wheat couscous, brown rice, millet or any other whole grain you love.