Pot Gypsy Murcian Also popular in Elche and the Vega Baja del Segura. Ingredients (for a large pot) 500 gr. soaked chickpeas, 1 bay leaf, 500 gr. potatoes, 2 onions, 1 tomato, 2 cloves garlic, 3-4 pears water, 300 gr. pumpkin, 300 gr. green beans, a drizzle of olive oil, 1 tablespoon cumin, salt, 1 teaspoon paprika, pinch of saffron or food color, mint sprigs. Development (traditional method, simmer) Soak the chickpeas overnight. Drain the chickpeas and place in a large pot. Cover with plenty of water, about 3 liters, and let simmer about 30 minutes, without haste, along with the bay leaf and a little salt. When the time add the green beans, cut into chunks. Continue cooking over low heat 15 minutes. Then add the pears, cut in half or whole (peeled or with skin as you like). Peel and cut potatoes into large pieces, like squash, and added to the pot all. Continue cooking over low heat. While the stew finely chopped onions sauté just a thread of olive oil. When they are transparent, add the chopped garlic and peeled and peeled and chopped tomato. Let cook a few minutes, add the cumin and paprika. Saute for a few seconds and pour this sauce into the pot. Adjust salt and add a pinch of saffron or yellow dye, along with a few sprigs of fresh mint leaves and finish cooking over low heat until vegetables are very tender. If you want to thicken the stew crushed separately with a little broth, a few tablespoons of chickpeas, potatoes and squash casserole, and add back to pot. Another alternative is rich thicken with a little bread and fried almonds, to crush them with a little water or broth before adding to the pot, near the end of cooking. Development (with pressure cooker). If you do not have much time you can also make this stew in pressure cooker or pressure cooker, but I said I prefer the traditional way. We put all the cold ingredients in the pot, we cover water and described the sauce of onions, tomatoes, cumin and paprika. Cover the pot and make sure the cover. We provide high heat until the indicator indicates that the pot has reached the correct pressure (depending on model). Then lower the heat to low and cook under pressure for 30 minutes. Cooled the pot open when you lose pressure and cook a few more minutes on low heat if we see the very garbanzaos are integers. You can also thicken the broth as said. Variations gypsy pot. This gypsy pot also supports other vegetables like eggplant, zucchini, artichokes, etc. The truth is, now that Im writing the recipe, I realize the resemblance to the North African couscous stew, perhaps coincidentally, perhaps influenced by the Arabic tradition. If anyone knows the origin of the dish I invite you to leave it in comments. This long weekend in rainy weekend is a good time to prepare this comforting recipe gypsy pot with pears and squash. Bon Appetite. Preparation time: 15-20 minutes Cooking time (typical): 90 minutes Cooking time (pressure): 30-40 minutes Difficulty: Easy
Posted on: Wed, 17 Sep 2014 10:43:14 +0000
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