Spanish Gipsy Stew (Olla Gitana)

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Step 1

Chop the onions, peel and dice the butternut squash, the pears and tomatoes, trim and cut the green beans in 5cm long. Rinse the canned chickpeas and beans of choice.

Step 2

In a pot, add chickpeas, carrots, and broth, and bring to a boil.

Step 3

Add butternut squash, green beans,kidney beans, pears, and a large pinch of salt. Reduce heat to medium-low and simmer, uncovered, for 20-25 minutes, or until the pumpkin or squash is tender. If the stew seems to be getting too thick as it simmers, add a splash of water.

Step 4

Meanwhile, heat a pan with a medium-high heat and olive oil,fry the slices of pork belly on both sides and remove. Add in slices of baguette, garlic and blanched almonds, mix the garlic & almonds with the olive oil, after 1 minute remove the garlic & almonds and flip the slices of baguette to fry the other side, after another minute remove the fried baguette slices, the almonds & garlic and transfer into a food processor..

Step 5

Transfer the pork belly into the pot

Step 6

In the same pan, heat up more olive oil and saute the onion until soft, add the tomatoes, mint, paprika, cumin, saffron, salt and pepper. Cook for 10 min then transfere it to the food processor with the almond and bread. Add the balsamic vinegar and grind everything.

Step 7

Add tomato and bread mix to the pot with remaining vegetables and cook for another 5 min. Check the seasoning.