A traditional Spanish dish made with a variety of vegetables and legumes
- 250 grams of cooked chickpeas
- 250 grams of cooked white beans
- 1 onion
- 2 ripe tomatoes
- 200 grams of flat green beans
- 150 grams of peeled pumpkin
- 2 carrots
- 2 piquillo peppers
- 2 pears
- 1 teaspoon of sweet paprika
- 5 saffron strands
- apple vinegar
- olive oil
- salt
Prepare the vegetables. Peel and grate the onion. Wash and grate the tomatoes. Clean and cut the green beans into diagonal pieces. Dice the pumpkin. Scrape and cut the carrots in the same way. Drain the piquillo peppers, remove the seeds, and chop them.
Make the tomato sauce. Heat a pot with 3 tablespoons of oil and saut the onion for 3 minutes. Add the tomatoes and cook until the water evaporates. Sprinkle with paprika, stir for a few seconds, and add the rest of the prepared vegetables.
Add water. Pour enough water to cover the vegetables by a couple of fingers. Cover the pot and cook over medium heat for 15 minutes, making sure the liquid level is maintained. If necessary, add a little more hot water.
Add the legumes. Peel the pears, remove the core, and dice them. Rinse and drain the chickpeas and white beans. Check that the vegetables are soft and add the legumes and saffron.
Incorporate the pears. Let it boil, reduce the heat, and add the pears. Adjust the salt, add a splash of vinegar, and simmer everything together for another 3 minutes, gently stirring the pot. Remove from heat, let it rest for 2 minutes, and serve immediately.