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Story summary
- The dish is a comforting winter roast carrot, saffron, and chickpea stew with spinach that serves four and takes about 60 minutes.
- It uses 500 g carrots, olive oil, fennel seeds, garlic, red onion, thyme, smoked pimentón, saffron, stock, chickpeas, sherry vinegar, and baby spinach.
- The cook roasts the carrots and garlic, then saute the onion and simmer all ingredients in a pot before serving hot with crusty bread.
