Gypsy pot

1. Soak the chickpeas and white beans the day before. 2. Chop the onion and grate the tomato. 3. Sauté the onion with a pinch of salt in an uncovered crock pot over medium heat for about 10 minutes or until uncovered over medium heat for about 10 minutes, or until soft and translucent. 4. Add the grated tomato. Salt lightly and sauté for about 5 minutes or until it has lost most of its liquid. 5. Remove the pot from the heat, add the paprika and stir quickly so that it does not burn. Add the chickpeas and beans, cover with water, cover and cook for about 20 minutes over medium heat from the time the pressure has risen.

6. Meanwhile, chop the green beans into pieces of about 2 or 3 cm, peel the pears and remove the core (if they are large, chop them), and chop the pumpkin into large pieces that are easy to remove later. 7. When the vegetables are done, depressurize the pot and uncover it. Add the potatoes, pumpkin, pears, saffron, dried mint and salt. Cook for about 14 minutes. 8. Add the beans and cook 6 more minutes or until all the vegetables and pears are tender. 9. Remove the pumpkin and mash it with the garlic, a generous dash of oil and salt. 10. Serve the pot with some whole or chopped mint leaves on top and the pumpkin sauce on the side.