health
February 24, 2026
José Pizarro’s recipe for roast carrot, saffron and chickpea stew with spinach
A fuss-free, comforting supper to see you through the last days of winter
TL;DR
- Roast 500g carrots with olive oil, fennel seeds, unpeeled garlic cloves, salt, and pepper at 200C for 30-35 minutes.
- Sauté a sliced red onion until soft, then add squeezed garlic flesh, thyme, smoked sweet pimentón, and saffron.
- Combine roasted carrots, stock, undrained chickpeas, and seasoning, then simmer for 10-12 minutes.
- Stir in sherry vinegar and baby spinach, cooking for a couple more minutes until the spinach wilts.
- Serve hot with crusty bread.
Continue reading the original article