José Pizarro’s recipe for roast carrot, saffron and chickpea stew with spinach

José Pizarro’s roast carrot, saffron and chickpea stew with spinach. Photograph: Rita Platts/The Guardian. Food styling: Hanna Miller. Prop styling: Louie Waller. Food styling assistant: Isobel Clarke.

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