José Pizarro’s Recipe For Roast Carrot, Saffron And Chickpea Stew With Spinach

This is mundane cooking, nan benignant that comes people successful winter. Carrots are ever astir and often forgotten, but they springiness a batch erstwhile you dainty them properly. The saffron brings warmth and colour, and ever makes maine deliberation of home. February tin consciousness quiet and grey, and this stew suits that mood. It is comforting without being heavy, made for evenings erstwhile you want thing fresh connected nan stove and breadstuff connected nan table, eaten calmly and enjoyed without immoderate fuss.

Roast carrot, saffron and chickpea stew pinch spinach

Prep 10 min
Cook 50 min
Serves 4

500g carrots, peeled and trim into 1cm-thick pieces
2 tbsp oliva oil
½ tsp fennel seeds
6 ail cloves, unpeeled
Salt and achromatic pepper
1 reddish onion, peeled and finely sliced
3 sprigs thyme
½ tsp smoked saccharine pimentón
1 bully pinch saffron strands
1 litre caller chickenhearted stock, aliases rootlike stock
700g jar chickpeas, undrained
1 tbsp sherry vinegar
200g babe spinach
Crusty bread, to serve

Heat nan oven to 200C (180C fan)/390F/gas 6. Put nan carrots successful a mini roasting tin, drizzle pinch a tablespoonful of nan oil, past scatter successful nan fennel seeds and ail cloves, play to sensation and flip to combine. Roast, turning each truthful often, for 30-35 minutes, until tender and golden.

Meanwhile, power nan remaining tablespoonful of lipid successful a ample frying cookware and saute nan bulb until soft and tender.

Once nan carrots are done, region from nan oven and compression nan ail soma retired of nan papery cases and into nan bulb pan. Add nan thyme, pimentón and saffron to nan bulb mix, fry for 30 seconds, past adhd nan carrots, stock, chickpeas pinch their jar liquid and plentifulness of seasoning. Simmer for 10-12 minutes, past adhd nan sherry vinegar and babe spinach, and navigator for a mates of minutes longer, until nan spinach has wilted.

Serve basking pinch crusty bread.