Prep time
10 minutes

Cooking Time
1 hour 20 minutes

Gypsy Chickpea Hotpot with Pears

1L vegetable stock
250g (8oz) dried chickpeas, soaked overnight
1 tablespoons olive oil
1 eschallot, thinly sliced
250g (8oz) butternut pumpkin, diced
250g (8oz) potatoes, diced chunky
1 very ripe tomato, quartered
1 teaspoon smoked paprika
  pinch saffron threads
3 bay leaves
4 pears, cored, quartered
1 small eggplant, diced chunky
salt and pepper
250g (8oz) green beans, thinly sliced
chopped parsley, to garnish


Bring stock and chickpeas to boil in a large saucepan. Simmer, uncovered, for about 1 hour or until almost tender.

Meanwhile, heat oil in a small frying pan. Add eschallot, pumpkin and potatoes. Cook, stirring, until golden. Stir in tomato and paprika. Cook for 2 minutes. Stir in saffron and bay leaves.

Add potato mixture, pears and eggplant to chickpeas. Season. Bring to a boil.

Simmer uncovered, stirring occasionally, for about 30 minutes or until potatoes are tender.

Stir in green beans and remove from heat. Stand 15 minutes to allow beans to cook with residual heat from stew. Garnish with parsley.

About Miguel

Miguel's passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus.

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