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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I got this recipe (and nice photo) from The Traveller's Lunchbox ( /about/) and she adapted it from The New Spanish Table by Anya von Bremzen. It's delicious! Ingredients:
2 14-oz cans chickpeas, drained |
1 fat carrot, peeled and thickly sliced |
9-10 cups rich chicken or vegetable stock |
1 lb. pumpkin or butternut squash, peeled and cut into 1-inch chunks |
10 oz. green beans, trimmed and cut into 1-inch lengths |
2 small slightly underripe pears (such as anjou), peeled, cored and cut into 1-inch chunks |
coarse salt and freshly ground pepper |
3 tablespoons olive oil |
3 large garlic cloves, chopped |
a handful of blanched almonds |
1 medium onion, chopped |
1 teaspoon sweet paprika (not smoked) |
2 medium ripe tomatoes, finely chopped |
1 pinch saffron threads, crumbled and steeped in a few spoonfuls of hot stock for fifteen minutes |
2 teaspoons red wine vinegar, or more to taste |
2 tablespoons slivered fresh mint |
crusty bread and butter for serving (you can also easily serve this over rice or couscous) |
Directions:
1. Combine the chickpeas, carrots and enough stock to come about 1 1/2 inches above the top in a large heavy pot and bring to a boil over medium heat.
2. Add the pumpkin, green beans and pears and season with salt to taste. Bring to a simmer and cook uncovered until the vegetables have softened, about 15-20 minutes.
3. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the almonds and garlic and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer to a bowl, leaving behind as much oil as possible, and set aside.
4. Add the onion to the skillet and cook until softened, about 5 minutes. Add the paprika and stir for a few seconds, add the tomatoes and a few tablespoons of the cooking liquid and cook until the tomatoes soften and reduce, about 7 minutes.
5. Gently stir the tomato mixture and the saffron into the pot with the chickpeas.
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