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)
- 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:
- 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
- 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.
- Add the potatoes and squash and cook another 15 minutes.
- Add the pears and green beans and cook till tender, 4-6 more minutes.
- 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.
- Simmer gently, stirring occasionally, until the flavors have mingled and the chickpeas are completely soft. Salt to taste.
- Remove from heat and cover. Let it sit for about 10 minutes. Stir in the mint leaves and serve.