José Pizarro's Winter Stew: Roast Carrot, Saffron & Chickpea Comfort

José Pizarro's Roast Carrot, Saffron and Chickpea Stew with Spinach

This recipe offers a fuss-free, comforting supper designed to see you through the final days of winter. It represents everyday cooking that comes naturally during the colder months, when carrots are always available but often overlooked. When treated properly, carrots provide substantial flavour and substance to dishes.

The saffron in this stew brings both warmth and vibrant colour to the meal, evoking feelings of home and comfort. February often feels quiet and grey, and this stew perfectly suits that seasonal mood. It provides comfort without being heavy, ideal for evenings when you want something simmering on the stove with bread ready on the table, to be eaten calmly and enjoyed without any unnecessary fuss.

Roast Carrot, Saffron and Chickpea Stew with Spinach

Preparation: 10 minutes
Cooking: 50 minutes
Serves: 4

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Ingredients:

• 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

Method

1. Heat the oven to 200C (180C fan)/390F/gas 6. Place the carrots in a small roasting tin, drizzle with one tablespoon of the olive oil, then scatter in the fennel seeds and garlic cloves. Season to taste and toss everything to combine thoroughly.
2. Roast the carrot mixture, turning occasionally, for 30-35 minutes until the carrots become tender and golden.
3. Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan and sauté the sliced red onion until it becomes soft and tender.
4. Once the carrots are done, remove them from the oven and squeeze the garlic flesh out of the papery cases directly into the onion pan.
5. Add the thyme, pimentón and saffron to the onion mixture, frying for approximately 30 seconds before adding the roasted carrots, stock, chickpeas with their jar liquid, and plenty of seasoning.
6. Simmer the stew for 10-12 minutes, then add the sherry vinegar and baby spinach. Cook for a couple of minutes longer until the spinach has completely wilted.
7. Serve the stew hot with generous portions of crusty bread on the side.

This recipe showcases how simple ingredients can transform into a deeply satisfying winter meal that requires minimal effort but delivers maximum comfort. The combination of roasted carrots, aromatic saffron, hearty chickpeas and fresh spinach creates a balanced dish that warms both body and spirit during the coldest months.