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Spanish   -   Gypsy Stew   adapted from The Complete Spanish Cookbook

  • 1 Cup Chickpeas -- soaked overnight
  • 2 Pounds Pork -- cubed
  • 10 Cups Water
  • 2 Medium Potatoes -- peeled and cubed
  • 2 Medium Bay Leaf
  • 1 Medium Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1/3 Cup Olive Oil
  • 1 Small Winter Squash -- peeled and cubed
  • 1 Cup Green Beans
  • 1 Bunch Swiss Chard Leaves -- chopped
  • 1/2 Cup Bread Crumbs
  • 1 Ounce Almonds
  • 1/4 Teaspoon Saffron
  • Salt And Pepper -- to taste
  • 1 Tablespoon Red Wine Vinegar
Directions Place soaked beans, pork and water in pan. Bring to boil and simmer for 1 hour. Add potatoes and bay leaves and cook for another 30 minutes. Fry onion and garlic in oil until golden. Add onion mixture and squash to the stew. Simmer for 15 minutes. Then add remaining vegetables and simmer for 15 minutes. Grind almonds and mix with bread crumbs. Then add to stew along with saffron. Season with salt and pepper and simmer for 5 minutes. Stir in vinegar and serve.
Serves 8
Time to Make 0:00

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