This winter squash, potato, pear and chickpea stew was even better the next day. You might have to cook the chickpeas a little longer and I would taste for salt. It didn’t say to add salt to the stew in the recipe but, I thought it needed it. It is a wonderful protein-rich, and no meat stew. Adapted from Rustic Spanish by Paul Richardson.

 

Olla Gitana (Gypsy Pot)

  • Servings: 6-8
  • Difficulty: easy
  • Print

IMG_0436

 

Ingredients

  • 1 pound dried chickpeas, soaked overnight
  • 1 bay leaf
  • 1 pound potatoes, peeled and coarsely chopped
  • 12 oz butternut squash or pumpkin, peeled and coarsely chopped
  • 3-4 ripe pears, peeled, cored and coarsely chopped
  • 12 oz romano beans or any other green beans, cut into 2-inch pieces

For the sofrito:Β 

  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, peeled and finely chopped
  • 1 teaspoon cumin seed, ground in a mortar and pestle
  • salt to taste
  • 1 teaspoon pimenton (Spanish smoked pepper)
  • 1 handful fresh mint leaves

 

Directions

  1. Drain the chickpeas. In a stockpot, combine the chickpeas, 3 quarts of cold water and the bay leaf and bring to a boil. Reduce the heat to a medium-low and simmer for 45 minutes until the chickpeas are tender.
  2. Add the potatoes and squash and cook another 15 minutes.
  3. Add the pears and green beans and cook till tender, 4-6 more minutes.
  4. Meanwhile make the sofrito. In a frying pan, heat the oil over medium heat. Add the onions and saute for about 3 minutes. Add the garlic and saute for 1 more minutes. Add the tomato, cumin, 1 teaspoon of salt and the pimenton. Mix well, lower the heat and cook for another few minutes. Add the sofrito to the soup.
  5. Simmer gently, stirring occasionally, until the flavors have mingled and the chickpeas are completely soft. Salt to taste.
  6. Remove from heat and cover. Let it sit for about 10 minutes. Stir in the mint leaves and serve.

 

 

 

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