"Olla Gitana, Spain's beloved Gypsy Stew, is a hearty, autumnal vegan dish brimming with chickpeas, beans, squash, pears, and aromatic spices. Originating from Andalusian Roma travelers, it blends sweet and savory flavors in a comforting broth. Simple to prepare yet richly flavorful, it's perfect for cozy fall dinners."
🥗 Ingredients (15 items)
Method 3 Steps
- 1
Soak the chickpeas and beans overnight with 1 tbsp bicarbonate of soda. The next day, rinse them, then boil in water until cooked. If using canned legumes, simply rinse them. After draining, place the chickpeas and beans in a large pot. In Spain, they use a casserole called an olla.
- 2
In the same pot, add the green beans, squash, carrot, pears, bay leaves, and stock. Season with salt and pepper. Bring to the boil and simmer for 15-20 minutes, until everything is tender. Heat the oil in a frying pan and cook the onion until soft and golden.
- 3
Meanwhile, pound the garlic, croutons, almonds, saffron, and a pinch of salt in a mortar until well combined. Stir in a ladle of stock from the bean pot. Add the tomatoes to the onions and fry over medium heat for a few more minutes. Stir in the Spanish paprika and cook for 1 more minute. Add the onions and tomatoes to the bean pot and cook for about 5 minutes, then stir in the mortar contents. Simmer a little longer, then check the seasonings. Serve sprinkled with chopped fresh mint.
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