INGREDIENTS

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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