This recipe exemplifies everyday cooking that feels natural during the winter months. Carrots, often overlooked, provide great flavor when prepared thoughtfully. The addition of saffron adds warmth and vibrant color, evoking a sense of home. February can be a quiet, grey month, and this stew matches that atmosphere perfectly. It offers comfort without heaviness, ideal for evenings when you want a dish simmering on the stove accompanied by bread, to be eaten slowly and enjoyed without complication.
Roast carrot, saffron and chickpea stew with spinach
Prep: 10 min Cook: 50 min Serves: 4
- 500g carrots, peeled and cut into 1cm-thick pieces
- 2 tbsp olive oil
- ½ tsp fennel seeds
- 6 garlic cloves, unpeeled
- Salt and black pepper
- 1 red onion, peeled and finely sliced
- 3 sprigs thyme
- ½ tsp smoked sweet pimentón
- 1 good pinch saffron strands
- 1 litre fresh chicken stock, or vegetable stock
- 700g jar chickpeas, undrained
- 1 tbsp sherry vinegar
- 200g baby spinach
- Crusty bread, to serve
Preheat the oven to 200C (180C fan)/390F/gas 6. Place the carrots in a small roasting tin and drizzle with one tablespoon of olive oil. Scatter the fennel seeds and unpeeled garlic cloves over the carrots, season with salt and black pepper, and toss everything together to combine. Roast the carrots, turning occasionally, for 30-35 minutes until they are tender and golden.
While the carrots roast, heat the remaining tablespoon of olive oil in a large frying pan and sauté the finely sliced red onion until it becomes soft and tender.
When the carrots are cooked, remove the roasting tin from the oven. Squeeze the softened garlic flesh out of its papery skins directly into the pan with the onions. Add the thyme sprigs, smoked sweet pimentón, and saffron strands to the onion mixture. Fry this combination for about 30 seconds to release the aromas.
Next, add the roasted carrots, chicken or vegetable stock, and the chickpeas along with their jar liquid to the pan. Season generously with salt and black pepper. Allow the stew to simmer gently for 10-12 minutes to blend the flavors.
Finally, stir in the sherry vinegar and baby spinach. Cook for an additional couple of minutes until the spinach has wilted. Serve the stew hot with crusty bread on the side for a satisfying, fuss-free meal.
