Ingredients
- 2 14-oz cans chickpeas, drained
- 1 fat carrot, peeled and thickly sliced
- 9-10 cups rich chicken or vegetable stock
- 1 lb. pumpkin or butternut squash, peeled and cut into 1-inch chunks
- 10 oz. green beans, trimmed and cut into 1-inch lengths
- 2 small slightly underripe pears (such as Anjou), peeled, cored and cut into 1-inch chunks
- coarse salt and freshly ground pepper
- 3 tablespoons olive oil
- 3 large garlic cloves, chopped
- a handful of blanched almonds
- 1 medium onion, chopped
- 1 teaspoon sweet paprika (not smoked)
- 2 medium ripe tomatoes, finely chopped
- 1 pinch saffron threads, crumbled and steeped in a few spoonfuls of hot stock for fifteen minutes
- 2 teaspoons red wine vinegar, or more to taste
- 2 tablespoons slivered fresh mint
- crusty bread and butter for serving (you can also easily serve this over rice or couscous)
Description
I Got This Recipe (and Nice Photo) From The Traveller's Lunchbox (http://www.travelerslunchbox.com/about/) And She Adapted It From The New Spanish Table By Anya Von Bremzen. It's Delicious!
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