Autumn Vegetable and Chickpea Saffron Ragoût Recipe - Sunset Magazine
A rustic-luxe dish is shot through with the essence of saffron.
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Cooking tools:
- Mortar and pestle
- Pepper mill
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Wooden spoon
- Skillet
- Stove
- Mixing bowl
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
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