This is everyday cooking, the kind that comes naturally in winter. Carrots are always around and often forgotten, but they give a lot when you treat them properly. The saffron brings warmth and colour, and always makes me think of home. February can feel quiet and grey, and this stew suits that mood. It is comforting without being heavy, made for evenings when you want something ready on the stove and bread on the table, eaten calmly and enjoyed without any fuss.

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

Heat the oven to 200C (180C fan)/390F/gas 6. Put the carrots in a small roasting tin, drizzle with a tablespoon of the oil, then scatter in the fennel seeds and garlic cloves, season to taste and toss to combine. Roast, turning every so often, for 30-35 minutes, until tender and golden.

Meanwhile, heat the remaining tablespoon of oil in a large frying pan and saute the onion until soft and tender.

Once the carrots are done, remove from the oven and squeeze the garlic flesh out of the papery cases and into the onion pan. Add the thyme, pimentón and saffron to the onion mix, fry for 30 seconds, then add the carrots, stock, chickpeas with their jar liquid and plenty of seasoning. Simmer for 10-12 minutes, then add the sherry vinegar and baby spinach, and cook for a couple of minutes longer, until the spinach has wilted.

Serve hot with crusty bread.