How to make it

  • Combine the chickpeas, carrots and enough stock to come about 1 1/2 inches above the top in a large heavy pot and bring to a boil over medium heat.
  • Add the pumpkin, green beans and pears and season with salt to taste. Bring to a simmer and cook uncovered until the vegetables have softened, about 15-20 minutes.
  • Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the almonds and garlic and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer to a bowl, leaving behind as much oil as possible, and set aside.
  • Add the onion to the skillet and cook until softened, about 5 minutes. Add the paprika and stir for a few seconds, add the tomatoes and a few tablespoons of the cooking liquid and cook until the tomatoes soften and reduce, about 7 minutes.
  • Gently stir the tomato mixture and the saffron into the pot with the chickpeas.

Reviews & Comments 3

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  • heatherbudapest 13 years ago
    I once had an exceptionally delicious stew prepared by a friend, which must have come from Bremzen's original recipe. Now that you've brought it back to mind, I am going to seek out her text and try to post the original. It was incredible. The funny part is that it was also incredibly meat-heavy (memorably so), with both pork short ribs AND something else like bacon or sausage if I remember right. There's a little irony to me in seeing a veggie recipe called "Gypsy" since the Romani kitchen tends to be pretty meaty. But anyway this version also looks DELICIOUS and I'm eager to explore these flavors again. Thanks for the post!
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  • dixiejet 13 years ago
    This sounds very interesting ! Lots of flavors and textures. I love trying new things !
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  • tinam 13 years ago
    Yum! I've saved it to share with friends who love to experiment...thx.
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