Gypsy-Moorish Style Vegetables Stew

April 2010 · 1 minute read
gypsy moorish vegetables stew
Actually the only way to work out what you want to do when you stuck for ideas is come to the market and because i know that here, hundreds and hundreds of years ago, when it was inhabit by the Arabs they eat lots of vegetables and people often criticize me for doing no vegetarians meals at all on my programs, I'll break the rule of a lifetime and buy the ingredients a gypsy-moorish style vegetables stew
local wine using a Porron


  • Pears
  • Green beans
  • Pumpkins
  • Cooked Chickpeas (with their cooking water)
  • Onions
  • Tomatoes
  • Olive oil
  • Piccata paste
First make the piccata paste, mash together ground almonds, fried bread, garlic, olive oil, vinegar, few strains of saffron and some paprika to a smooth paste.

In a pot heat up the oil and sweat the onions and the tomatoes. Add the chickpeas and the water they been cooked in and stir around.
Add the pumpkin, the green beans and the pears, stir in the paste (to thicken the stew), pop the lid on and let it simmer away for about 40 minutes.