peace-and-plenty-saffron-farm-harvest-and-recipes-saffron-vegetable-chickpea-ragout
Thomas J. Story
Yields 4 Servings
AuthorArnon Oren

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.”

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.

Autumn Vegetable and Chickpea Saffron Ragoût

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