This Spanish Gypsy Stew, is one of Spain´s most iconic dishes. Loaded with so many different flavors, very easy to make and comes together in about 40 minutes. The perfect dish for any occasion, but extra special during a cold winter´s day.
Now, there are many different versions of this gypsy stew here in Spain. This version hails from the region of Murcia in Eastern Mediterranean Spain. Where it´s known as Olla Gitana Murciana. But let me tell you, they all have one thing in common. A huge burst of flavors.
Speaking of flavors, what really flavors this dish is the vegetables & fruit and the spices & herbs. A combination of onion, carrots, green beans, pumpkin, tomatoes & pears. Along with saffron, smoked paprika and fresh mint. And of course a great vegetable broth.
TIPS & TRICKS to Make this Recipe: Like stated above, I used fresh pumpkin to make this recipe. Which is very common. But you can substitute for any winter squash or even zucchini. I also used canned beans. Makes it so much easier. But make sure to drain them and rinse under cold running water. This removes the preservatives so the beans can absorb all the flavors.
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Watch the Video Below on How to Make this Spanish Gypsy Stew
Spanish Gypsy Stew
- 1/4 cup extra virgin olive oil 60 ml
- 2 slices baguette (1/2 inch / 1.27 cm thick each)
- 2 cloves garlic
- 8 raw blanched almonds
- 1/2 onion
- 1 carrot
- 8 green beans
- 8 oz fresh pumpkin 250 grams
- 1 pear
- 1 large tomato
- 1 cup canned chickpeas 290 grams (200 grams drained)
- 1 cup canned white beans 290 grams (200 grams drained)
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/4 tsp saffron threads .17 grams
- 3 cups vegetable broth 780 ml
- 1 tbsp white wine vinegar 15 ml
- 1 sprig fresh mint
- sea salt & black pepper
Roughly chop 1/2 onion, thinly slice 1 peeled carrot, cut the ends off 8 green beans and cut them into 2 inch (5.08 cm) pieces, cut 8 ounces of fresh pumpkin into 1/2 inch (1.27 cm) pieces, cut 1 peeled pear into 1/2 inch (1.27 cm) pieces as well, finely grate 1 large tomato and rinse 1 cup of canned chickpeas & 1 cup of canned white beans under cold running water
Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in 2 slices of baguette, 2 peeled cloves of garlic and 8 raw 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 and reserve with the almonds & garlic
Using the same pan with the same heat add in the chopped onions, sliced carrots, pieces of green beans and the chopped pumpkin, mix with the olive oil, after 5 to 6 minutes and the onions are translucent and the rest of the veggies are lightly sauteed, add in the grated tomato, cook for 1 minute, then add in the chopped pear, give it a quick mix and then add in the 1 cup of chickpeas and 1 cup white beans, season with 1 tsp sweet smoked paprika, sea salt & black pepper, gently mix together, then add in 3 cups of vegetable broth, 1/4 tsp saffron threads and a sprig of fresh mint, give it a quick mix and bring to a boil
Meanwhile, add the slices of fried baguette, fried almonds, fried garlic and 1 tablespoon of white wine vinegar into a mortar, using a pestle pound down on the ingredients until you form a paste
Once the broth comes to a boil add in the paste, give it a quick mix, place a lid on the stock pot and lower the fire to a low-medium heat
After simmering for 20 minutes remove the lid, at this poing the broth should be much thicker and all the flavors have come together, remove from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!
Get the Saffron Threads I used to make this recipe
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