Murcian vegetable and chickpea stew with pears (Olla gitana)

1. Soak the chickpeas and white beans separately overnight; the next day cover them with fresh water in a large pot and cook for 60-75 minutes until almost tender.

2. Add the diced potatoes, the pumpkin cut into larger chunks and the green beans cut into 3 cm pieces and cook for 15 minutes.

3. Meanwhile cook the finely chopped onion in the olive oil for 8 minutes, add the grated tomato, take off the heat and stir in the paprika; pour this sofrito into the pot together with the saffron.

4. For the picada, fry the almonds and garlic in a little oil and pound them in a mortar with the mint leaves to a paste; stir it into the stew.

5. Add the peeled, cored pears cut into thick wedges, season and cook for 10 more minutes until everything is tender and the liquid is thick and golden.

6. Serve in deep plates with a few fresh mint leaves.

Tip: The sweetness of the pears and the freshness of the mint give this dish its special "gypsy" character – don't leave either out.