Gypsy Pot: Tradition, Flavor and Nutrition in a Vegan Dish

Gypsy pot is a gem of traditional Spanish cuisine, known for its simplicity and richness of flavours. This vegan dish is a perfect example of how humble ingredients are transformed into a unique gastronomic experience. With a hint of spice, the sweetness of pumpkin and pears, and the aroma of fresh herbs, this recipe will win over both lovers of tradition and those looking for a healthy and delicious meal.

Ingredients:

• 1 onion
• 2 cloves of garlic
• 1 tbsp sweet paprika
• 150 g crushed tomato
• 250 g dried chickpeas, soaked for 12 hours
• 1 large potato or 2 small ones
• 1/4 pumpkin (approximately 300 g)
• 250 g green beans
• 2 firm pears
• Salt to taste
• Extra virgin olive oil (EVOO)
• Black pepper to taste
• Aromatic herbs: fresh mint, thyme, etc.

Step by step:

1. Prepare the aromatic base:
In a large saucepan, heat a splash of EVOO over medium heat. Sauté the finely chopped onion and sliced garlic until golden and fragrant.
2. Add a touch of spice:
Add the sweet paprika and stir quickly to prevent it from burning. Immediately add the crushed tomatoes and cook for about 5 minutes, until the mixture is reduced and its flavours are concentrated.
3. Add the chickpeas and vegetables:
Drain the soaked chickpeas and add them to the pot. Peel and cut the potato and pumpkin into medium-sized cubes, and cut the green beans into pieces. Add all the vegetables along with enough water to cover the ingredients.
4. Slow and loving cooking:
Cook over medium-low heat for 45-60 minutes, or until chickpeas are tender. If you use a pressure cooker, the time can be reduced to about 25 minutes.
5. The special touch of pears:
Peel and cut the pears into quarters or large cubes, adding them to the pan during the last 10-15 minutes of cooking. This step adds a sweet and fresh contrast to the dish.
6. Adjust the flavor:
Season with salt, black pepper to taste and any herbs you prefer, such as mint or thyme. Stir gently and let sit for a few minutes off the heat.
7. Serve and enjoy:
Serve the olla gitana in deep plates, garnishing with a few fresh mint leaves or a drizzle of EVOO. This dish is even more enjoyable the next day, when the flavours have intensified.

Chef's Tip: To give the broth extra body, mash a few pieces of pumpkin or potato with a fork before serving.

Perfect to share with the family or surprise with a dish full of tradition and modernity!