Autumn Vegetable and Chickpea Saffron Ragoût
Thomas J. Story
A rustic-luxe dish is shot through with the essence of saffron.
This recipe and others like it can be found in the article “The $5,000 Spice You Should Be Cooking with Every Day,” and in “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2022 Travel Issue.”
How to Make It
1
In a large pan over medium heat, add the olive oil and onions, and cook until soft, about 10 minutes. Add the garlic and cook 2 minutes more.
2
Add saffron, tomatoes, bay leaves, and thyme, and cook for 5 minutes.
3
Add cinnamon stick, all the vegetables, salt and pepper to taste, and cook, covered, for 30 minutes, or until vegetables are soft but not too soupy. You may add a little water if needed.
Ingredients
2 tbsp olive oil
2 yellow onions, diced
2 garlic cloves, peeled and roughly chopped
5 saffron threads, toasted and ground with a mortar and pestle
4 roma tomatoes, diced
2 dried bay leaves
2 tbsp fresh thyme, chopped
1 cinnamon stick
1 large celery root, peeled and diced
1 medium butternut squash, peeled and diced
2 Yukon gold potatoes, peeled and diced
kosher salt
freshly ground black pepper
Directions
1
In a large pan over medium heat, add the olive oil and onions, and cook until soft, about 10 minutes. Add the garlic and cook 2 minutes more.
2
Add saffron, tomatoes, bay leaves, and thyme, and cook for 5 minutes.
3
Add cinnamon stick, all the vegetables, salt and pepper to taste, and cook, covered, for 30 minutes, or until vegetables are soft but not too soupy. You may add a little water if needed.
Search All of Sunset's Recipes
The Latest
This Petite Highland Park House Was Inspired by Resorts in Oaxaca and Ojai
