Olla gitana – chickpea and vegetable stew with pears

Ingredients for 4 portions

• 250 gWhole dried chickpeas
• 150 gDried white beans
• ≈ 2 lWater
• 1Bay leaf
• 400 gPotato
• 300 gPumpkin
• 200 gGreen beans
• 2Pears, firm
• 4 tbspOlive oil
• 20 gAlmonds, blanched
• 3 clovesGarlic, peeled
• 1Yellow onion, finely chopped
• 2Tomatoes, grated
• 1 tspPaprika
• 1 gSaffron
• 5 gMint, a few leaves
• to tasteSalt

Method

1. The night before, soak the chickpeas and beans in plenty of cold water.
2. Drain the chickpeas and beans and put them in a large pot with the water and bay leaf. Bring to the boil and skim off the foam.
3. Cover and simmer gently for 1 hour 15 minutes, until almost tender.
4. Meanwhile, peel the potatoes, pumpkin and pears and cut them into chunks, and cut the green beans into 3 cm lengths.
5. Add the potatoes, pumpkin, green beans and pears to the pot and cook for another 25 minutes.
6. Meanwhile, heat the oil in a frying pan and fry the almonds and garlic cloves until golden. Lift them out and pound them in a mortar with a splash of broth.
7. In the same oil, cook the onion for 8 minutes, add the tomato and cook for 7 minutes more. Take the pan off the heat and stir in the paprika and saffron.
8. Stir the sofrito, the almond paste and the mint into the pot, season with salt and cook for 10 more minutes, until everything is tender and the broth has thickened slightly.
9. Leave to rest for 5 minutes and serve in deep plates.

More recipes

• Spanish omelette (tortilla de patatas)45 min · ≈ €0.85/port.
• Potato gnocchi with tomato sauce (ñoquis con tuco)1 h 20 · ≈ €1.15/port.
• French omelette with tomato salad20 min · ≈ €0.95/port.
• Fried eggs with homemade chips45 min · ≈ €1.15/port.