Olla Gitana (Gypsy Pot)

Name: Olla Gitana (Gypsy Pot)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: Spanish
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

Recipe GLPRbe971be29a6421

Spanish

Main Course

70 min

421 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Saffron is the single-ingredient barrier here — no Harris Teeter, Food Lion, Publix, or Walmart carries it in their regular spice sections, so you're making a dedicated trip to ALDI or a specialty store. The rest of the pantry and produce are readily available at any Charlotte chain, and the cost per serving runs about $3.50 to $4.00, driven by the saffron and almonds. The stated 70 minutes is honest if you buy pre-cut vegetables and canned chickpeas; peel and chop by hand and budget 90. This is a forgiving one-pot stew that reheats beautifully and feeds a family without fuss, though the sweet-savory profile of pumpkin and pear is unconventional enough that it reads more as a special-occasion or weekend dish than a reliable weeknight rotation, and the pear and pumpkin do soften considerably on the second day.