You know how they say that you shouldn't judge a book by its cover? Well, I guess you shouldn't judge a recipe by its name either, but sometimes I can't help myself. Like this recipe for olla gitana. I love the name. The name alone makes me want to make it. It intrigues me, then upon further examination the ingredients leave me even more intrigued. This is basically a vegetable soup, but unlike any I have ever had. There are pears and blanched almonds in it. I've never had a soup with pears or almonds in it, but that is soon about to change. How exciting!
__Read more ¿Qué más?: __ Try this mouth-watering carne adobada one-pot recipe
Olla Gitana (Gypsy Pot)
Ingredients
2 cans (14 oz. each) chickpeas, drained
1 fat carrot, peeled and thickly sliced
8 cup rich chicken or vegetable stock
1 lb pumpkin or butternut squash, peeled and cut into 1-inch (2.5-cm) chunks
10 oz green beans, trimmed and cut into 1-inch (2.5-cm) lengths
2.5 medium slightly underripe pears, peeled, cored and cut into 1-inch (2.5-cm) chunks
1/2 tsp coarse salt and freshly ground pepper
3 tbsp olive oil
3 large garlic cloves, chopped
1 handfull blanched almonds
1 medium onion, chopped
1 tsp sweet paprika (not smoked)
2 medium ripe tomatoes, finely chopped
1/3 tsp saffron
2 tsp red wine vinegar, or more to taste
2 tsp silvered fresh mint
Directions
Get the full recipe directions at The Traveler's Lunchbox.
Image via Traveler's Lunchbox/ Foodily
