Alboronía (Autumn Vegetable Stew) Alboronía is a perfect autumn vegetable stew with quince and aubergines and is very popular in Andalucía as it brings all the season’s flavours to the foreground. Ingredients (Serves 4): 1 quince 2 medium aubergines (egg plant) ½ kilogram of pumpkin 1 onion, finely chopped 1 tomato, chopped 8 garlic cloves 200 grams of cooked chickpeas 2 tablespoons of (white or red) wine vinegar Paprika (sweet) spice and cumin spice Oregano herb Extra virgin olive oil Salt and Pepper Method: Roast the quince, pumpkin, aubergine and garlic gloves while frying the chopped onion in olive oil. Once the onion turns golden place it in a large pan along with the tomato, paprika and cumin spices and the oregano. Peel and cut the roasted quince, pumpkin and aubergine into large cubed chunks and place with the roasted garlic cloves over the tomato and the onion. Add the chickpeas, (red or white) wine vinegar, salt and pepper (to taste), then set to cook over a low heat for a least 1 hour with a bit of water. Alternatively place in a casserole dish, add enough water to cover and boil in the oven for 1 hour and 30 minutes, lowering the heat after 1 hour. Serve and enjoy! ¡Buen provecho!
Posted on: Fri, 17 Oct 2014 10:56:28 +0000
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