| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Soups & ste, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | lb | Chick peas, soaked overnight and then; drained |
| 5 | fl | Olive oil |
| 2 | Onions; chopped | |
| 2 | Ripe tomatoes; skinned and chopped | |
| 1 | lb | Green beans; sliced |
| 10 | oz | Pumpkin, peeled; cut into chunks |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | pt | Vegetable stock |
| 6 | Firm pears; peeled and chopped | |
| 20 | Blanched almonds; toasted | |
| 4 | tb | White wine vinegar |
| Few saffron strands | ||
| 2 | tb | Paprika |
INSTRUCTIONS
Bring a very large pan of water - you will need about 3 quarts - to the boil. Add the chick peas and simmer for about one hour, until almost cooked. Strain and reserve. While the chick peas are cooking, heat a couple of tablespoons of the oil in a saucepan and add the onions and tomatoes. Pop the lid on the pan and turn down the heat, leaving the onion and tomato mixture to sweat for about 30 minutes, stirring occasionally. When the tomatoes and onion are really soft, add the chick peas along with the green beans and pumpkin. Season with salt and pepper. Cover with the stock and simmer gently for about 20 minutes, adding the pears about 8 to 10 minutes before the end of the cooking time. Heat the rest of the oil in a small frying pan and fry the slices of bread with the garlic until golden. Remove from the pan and drain on kitchen paper. Reserve the oil. Now make a picada - a paste for thickening and flavouring - from the almonds, fried bread, garlic, vinegar, reserved oil, saffron and paprika. Grind everything down using a pestle and mortar, or be lazy and use a food processor or blender. Add a little of the liquid from the pan to make a smooth paste. Add the picada to the other ingredients in the pan, stirring well to thicken. Check the vegetables for tenderness and serve the stew piping hot in soup bowls. Posted to EAT-L Digest 29 Aug 96 Date: Fri, 30 Aug 1996 16:52:33 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>
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