Spanish Gypsy Stew (Olla Gitana)
A traditional stew which can be made with or without the addition of pork, easy to change to a tasty vegetarian casserole
2 x 14 oz tins chickpeas, drained and rinsed (or the equivalent dried, follow inst on pack)
2 pieces of pork shoulder (optional)
1 carrot, peeled and sliced on the diagonal
4 pints of chicken or vegetable stock
1 lb butternut squash, peeled, deseeded and cut into 1 inch chunks
10 oz French green beans, trimmed and cut into 1 inch long pieces
Sea salt and freshly ground black pepper, to taste
3 tbsp olive oil
3 garlic cloves, crushed and chopped
1 handful of blanched skinned sweet almonds
1 Spanish onion, chopped
1 tsp pimienton (or to taste)
2 ripe plums tomatoes, skinned and finely chopped
1 pinch saffron threads, crushed and added to 3 tbsp hot water
3 tsp red wine vinegar
Garnish – 2 tbsp fresh mint leaves, rolled and thinly sliced
Put the chickpeas, whole pieces of pork and sliced carrots into a deep cassrole or pan, add sufficient stock to come three quarters way up the casserole then place over a medium beat, bring up to the boil, add the butternut squash, French green beans, season and gently bring up to simmering point, cook for 15 minutes
Add the olive oil to a frying pan (with a nob of butter for extra taste) set over a medium heat, add the garlic and almonds, cook for about 2 minutes, keep moving all the time, remove from the heat and transfer to a bowl lined with kitchen paper to remove as much oil as possible
Add the onion to the frying pan and cook until softened but not browned, about 3 to 4 minutes. Add the pimienton, stir then add the tomatoes and 2 tablespoons of the stock from the casserole, continue cooking until the tomatoes soften, reduce and deepen in colour, this should take about 5 to 6 minutes, while stirring add the casserole then stir in the saffron
Cook over a gentle heat until the vegetables are tender, the butternut squash should have begun to disintegrate, add more stock should the soup become too thick. When ready remove the meat from the soup, cut up into pieces and serve separately
Put the almonds and garlic in a food processor and blitz until finely ground, gradually add the red wine vinegar while stirring, add to the soup, simmer for 5 minutes and transfer to a serving dish. sprinkle with the finely shredded mint leaves. Serve with fresh crusty bread
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