Olla Gitana (Murcian Bean and Squash Stew)
A Murcian spoon stew with chickpeas and beans, squash, green beans and a surprising sweetness from pear, thickened with an almond picada.
- Total
- 175 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- chickpea8.75 oz
- bean5.25 oz
- winter squash11 oz
- green bean7 oz
- pear2
- potato2
- tomato2
- onion1
- garlic clove2
- almond1 oz
- sweet paprika1 tsp
- saffron1 pinch
- olive oil4 tbsp
- salt1 tsp
Method
- 1
The night before, soak the chickpeas and beans separately in plenty of water.
- 2
Bring about 2.5 liters of water to a boil in a large pot, add the drained chickpeas and beans and cook gently, covered, for 1 hour 30 minutes, skimming.
- 3
Meanwhile, peel and dice the squash and potato, cut the green beans into pieces and peel and chop the pear.
- 4
In a skillet with the olive oil, brown the almonds and one garlic clove; remove and set aside. In the same oil, sauté the chopped onion and the other minced garlic clove for 10 minutes.
- 5
Add the grated tomato to the sofrito and cook 10 more minutes. Off the heat, add the sweet paprika, stir quickly so it doesn't burn and add the sofrito to the pot.
- 6
Add the potato, squash, green beans and pear to the pot, along with the saffron. Cook 30 more minutes over medium heat.
- 7
Crush the fried almonds and garlic in a mortar with a little stock from the pot and add it to the stew to thicken.
- 8
Salt to taste, cook 5 more minutes and rest 10 minutes before serving.
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