Easy Spanish Cookbook: Recipes to Bring Home the Flavors of Spain by Salinas Norema

Author:Salinas, Norema [Salinas, Norema]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-09-14T16:00:00+00:00

WINE PAIRING

Red wines of the tempranillo and garnacha varietals will pair well with this stew.

Chickpea, Butternut Squash, and Green Bean Stew

POTAJE DE GARBANZOS, CALABAZA, Y JUDÍAS VERDES

Prep time: 15 minutes | Cook time: 40 minutes

This traditional stew from Chiclana is a great vegetarian cocido option. In this version, ready-to-eat marinated sun-dried tomatoes stand in for pimientos choriceros , Spanish chiles that are difficult to find in the United States.

SERVES 4

FOR THE STEW

½ cup extra-virgin olive oil

1 medium yellow onion, finely chopped

1 leek, white and light green parts only, well rinsed and finely chopped

2 garlic cloves, minced or pressed in a garlic press

1 teaspoon fine sea salt, plus more for seasoning

5 large Yukon Gold potatoes, peeled and cut into large chunks

8 ounces green beans, trimmed and cut into thirds

2 teaspoons fresh thyme

Freshly ground black pepper

4 marinated sun-dried tomatoes, chopped

1 tomato on the vine, grated on a box grater

Red pepper flakes (optional)

6 saffron threads

½ cup white wine

1 butternut squash, peeled, seeded, and cut into 1-inch cubes

7 cups vegetable broth

1 bay leaf

2 (16.5-ounce) cans chickpeas, drained and rinsed

FOR THE GARNISH

4 tomatoes on the vine, halved

Fine sea salt

2 garlic cloves, minced or pressed in a garlic press

5 teaspoons extra-virgin olive oil

1 bunch mint, sprigs separated

TO MAKE THE STEW

1 . In a large soup pot, heat the olive oil over medium-low heat. When hot, add the onion, leek, garlic, and salt and cook, stirring occasionally, for about 10 minutes, until the onion and leek are softened and translucent.

2 . Add the potatoes and green beans and cook for a few minutes. Stir in the thyme, black pepper, sun-dried tomatoes, grated tomato, and pepper flakes (if using). Stir in the saffron, mixing well, then the wine. Cook for 2 minutes to burn off the alcohol.

3 . Stir in the squash and broth. Bring to a boil over high heat, add the bay leaf, and gently mix in the chickpeas. Reduce the heat to low and simmer for 25 minutes, until the squash and potatoes are tender. Taste and adjust the seasonings.

TO MAKE THE GARNISH

4 . Use the large holes of a box grater to grate the tomatoes into a bowl. Season to taste with salt, add the garlic, and mix well. Add the olive oil and mix well with a fork or whisk.

5 . Serve the stew in soup or pasta bowls, garnished with a sprig of fresh mint and accompanied by a bowl of the tomato-garlic garnish. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.

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