Olla Gitana Murciana

Ingredients

makes 2 servings

  • ¼ cup extra virgin olive oil
  • 2 slices baguette ½ inch thick
  • 2 cloves garlic
  • 8 raw blanched almonds
  • ½ onion, roughly chopped
  • 1 carrot, thinly sliced
  • 8 green beans, trimmed and cut into 2 inch pieces
  • 8 oz fresh pumpkin, cut into ½ inch pieces
  • 1 pear, cut into ½ inch pieces
  • ½ cup tomato sauce
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned white beans, drained and rinsed
  • 1 tsp sweet smoked Spanish paprika
  • ¼ tsp saffron threads
  • 3 cups vegetable broth
  • 1 tbsp white wine vinegar
  • 1 sprig fresh mint
  • sea salt & black pepper

Preparation

  1. Heat olive oil in stock pot 1 minute. Add in baguette slices, garlic cloves and almonds. Mix 1 minute then remove garlic and almonds. Flip baguette slices and fry 1 more minute. Remove the fried baguette slices and reserve with the almonds & garlic
  2. Add in the onions, carrots, green beans and the pumpkin, saute 5 to 6 minutes till the onions are translucent.
  3. Add in the tomato sauce and cook for 1 minute, then add in the chopped pear, give it a quick mix and then add in the chickpeas and white beans, season with the paprika, sea salt & black pepper. Gently mix together, then add in the vegetable broth, saffron threads and a sprig of fresh mint, give it a quick mix and bring to a boil
  4. Meanwhile, add the reserved baguette, almonds and garlic into a mortar and 1 tablespoon of white wine vinegar. Using a pestle pound down to form a paste
  5. Once the broth comes to a boil add in the paste, give it a quick mix, cover and lower to a low-medium heat
  6. After simmering for 20 minutes uncover and remove from heat. Transfer into shallow bowls and sprinkle with freshly chopped parsley, serve with a crusty baguette, enjoy!