Name: Gypsy Stew (Olla Gitana)
Yield: Serves 8
Cuisine: Spain
Ingredients: Few saffron strands; 2 onions, chopped; 6 firm pears, peeled and chopped; 2 slices of white bread; 2 cloves of garlic, finely chopped; 20 blanched almonds, toasted; 2 ripe tomatoes, skinned and chopped; 4 tablespoons white wine vinegar; 450g (1lb) green beans, sliced; 450g (1lb) chick peas, soaked overnight, then drained; 2 tablespoons paprika; 150ml (¼ pint) olive oil; About 600ml (1 pint) vegetable stock; Salt; Freshly ground black pepper; 275g (10oz) pumpkin, peeled and cut into chunks

Preparation info

Serves
8

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

This is an old Moorish recipe that fascinated me; it is basically a stew of pumpkin, fruit, pulses and beans. A curious combination, but I decided to cook it because one of our crew was a committed vegetarian and agreed to be the guinea pig.

In fact, the end result was amazing; it was like a little spicy vegetable thalie I sometimes eat at my favourite Indian restaurant, except that it didn’t have the strong Indian spices in it. But there would be nothing wrong with adding a