José Pizarro's Roast Carrot, Saffron, and Chickpea Stew with Spinach: A Winter Comfort Classic
As the winter months wind down, chef José Pizarro offers a simple yet deeply satisfying recipe for a roast carrot, saffron, and chickpea stew with spinach. This dish embodies the essence of everyday winter cooking, turning humble ingredients into a vibrant and comforting meal. Carrots, often overlooked, shine when roasted to golden perfection, while saffron adds a warm, aromatic touch that evokes a sense of home. Perfect for quiet February evenings, this stew is designed to be enjoyed without fuss, served with crusty bread for a complete, heartwarming supper.
Ingredients and Preparation
This recipe serves four and requires minimal prep time, making it ideal for busy weeknights. You will need:
- 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 to taste
- 1 red onion, peeled and finely sliced
- 3 sprigs of thyme
- ½ tsp smoked sweet pimentón
- 1 good pinch of saffron strands
- 1 litre fresh chicken stock or vegetable stock
- 700g jar of chickpeas, undrained
- 1 tbsp sherry vinegar
- 200g baby spinach
- Crusty bread, to serve
Step-by-Step Cooking Instructions
Begin by preheating your oven to 200C (180C fan)/390F/gas 6. Place the carrots in a small roasting tin, drizzle with one tablespoon of olive oil, and scatter over the fennel seeds and garlic cloves. Season generously with salt and pepper, then toss everything together to ensure even coating. Roast for 30-35 minutes, turning occasionally, until the carrots are tender and golden brown.
While the carrots are roasting, heat the remaining tablespoon of olive oil in a large frying pan. Sauté the sliced red onion until it becomes soft and tender. Once the carrots are done, remove them from the oven and squeeze the roasted garlic flesh out of its papery skins into the onion pan. Add the thyme, pimentón, and saffron to the onion mixture, frying for about 30 seconds to release their aromas.
Next, add the roasted carrots, stock, chickpeas with their jar liquid, and plenty of seasoning to the pan. Bring to a simmer and cook for 10-12 minutes, allowing the flavors to meld. Stir in the sherry vinegar and baby spinach, cooking for an additional couple of minutes until the spinach has wilted. Serve the stew hot with slices of crusty bread on the side.
Why This Stew Stands Out
José Pizarro's recipe is more than just a meal; it's a celebration of winter produce and simple cooking techniques. The combination of roasted carrots, aromatic saffron, and hearty chickpeas creates a stew that is both light and comforting, avoiding the heaviness often associated with winter dishes. It's an excellent option for vegetarians when using vegetable stock, and its ease of preparation makes it accessible for cooks of all skill levels. This stew is designed to be shared, encouraging calm, enjoyable meals that bring warmth to the colder days.
