Gypsy Stew - Spanish 'Olla Gitana'
I hadn't made this dish since being in Andulacia a while ago, but there the corner grocery shops in the village of Montejaque always seem, no matter what time of year, to have a large pumpkin close to the counter that they slice pieces from and also jars of chickpeas in prominent positions. Maybe it's a Moorish thing and this recipe certainly is, maybe unlike the processed food we all buy - maybe those people don't. They cook properly, they eat better, they eat less meat, they live longer. Mmm. Anyway this really is special.
Tin Chick Peas
Pears
Pumpkin
Tomatoes
Green Beans (I used Asparagus)
Onions
Carrot
Veg Stock
Garlic
Rustic White Bread
White Wine Vinegar
Paprika
About 10 toasted Almonds
Gently fry the chopped onions and tomatoes then cover with a lid and allow to sweat for a while, then add the chickpeas, beans or Asparagus as shown and diced pumpkin, stir around then add vegetable stock and allow to simmer for twenty minutes - after ten minutes add the pieces of peeled pear.
Now make the 'Picada' a Spanish method of thickening stews. Take two slices of rustic white bread and fry in olive oil with the garlic until all is golden. Then in a liquidiser put in the bread and garlic and any oil, paprika, white wine vinegar, and almonds. 'Wizz' until a paste. Spoon in the paste to the stew until thickened and serve in soup bowls with bread.