Serves 6
70 min
Olla Gitana (Gypsy Pot)
Recipe GLPRbe971be29a6421
A vibrant, aromatic Spanish stew brimming with chickpeas, seasonal vegetables, fruit, and warm spices. This hearty one-pot dish combines tender pumpkin, green beans, pears, and almonds in a saffron-kissed broth, finished with a hint of vinegar and fresh mint. A nourishing vegetarian meal that celebrates the interplay of savory and subtle sweetness.
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Ingredients
3 tablespoons olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
2 medium ripe tomatoes, finely chopped
1 teaspoon sweet paprika
1/3 teaspoon saffron
8 cups rich chicken or vegetable stock
1 fat carrot, peeled and thickly sliced
1 pound pumpkin or butternut squash, peeled and cut into 1-inch chunks
10 ounces green beans, trimmed and cut into 1-inch lengths
2 (14-ounce) cans chickpeas, drained
2.5 medium slightly underripe pears, peeled, cored and cut into 1-inch chunks
1 handful blanched almonds
1/2 teaspoon coarse salt
Freshly ground black pepper to taste
2 teaspoons red wine vinegar, or more to taste
2 teaspoons silvered fresh mint
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the chopped garlic and cook for 1 minute until fragrant.
Add the finely chopped tomatoes, sweet paprika, and saffron. Stir well to combine and cook for 2 minutes, allowing the spices to bloom.
Pour in the stock and bring to a boil. Add the carrot slices and pumpkin chunks, then reduce heat and simmer for 15 minutes until the pumpkin begins to soften.
Add the green beans and drained chickpeas to the pot. Continue simmering for another 10 minutes.
Stir in the pear chunks and blanched almonds. Simmer for 8 to 10 minutes more until the pears are tender and all vegetables are cooked through.
Season with coarse salt and freshly ground black pepper to taste. Stir in the red wine vinegar and adjust seasoning if needed, adding more vinegar if desired.
Ladle into bowls, garnish with silvered fresh mint, and serve hot.
