Autumn Vegetable and Chickpea Saffron Ragoût Recipe - Sunset Magazine

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