Chickpea goulash (paprika-spiced vegan chickpea stew)
I was recently lucky enough to visit Australia. I spent a week in Sydney and the second week in Melbourne, eating a lot of amazing food. One happy day in Melbourne, I discovered a gorgeous shop selling spices. I spent quite a long time smelling the amazing aromas, and picked up a few treats, like an applewood smoked salt that makes everything taste unbelievable!
Their goulash seasoning smelt so amazing that I was inspired to create this recipe. It is SO tasty. It’s a vegetarian spin on a traditional goulash. Hungarian goulash is usually made with pork, so this version with chickpeas is a lot lighter, healthier and cheaper to make. I batch cook this as it freezes really well. You don’t really need anything else with it, as the chickpeas are so filling. You can serve it with soured cream or even grated cheese… but obviously if you’re vegan then use vegan substitutes.
You can sprinkle parsley on the top of this when you serve, but I love using the chopped leaves from the top of the celery instead. (No waste!)
Ingredients (makes 4 portions)
– two onions, peeled and finely chopped
– 4 cloves of garlic, peeled and finely chopped
– 2 celery sticks, sliced
– 2 carrots, peeled and sliced
– 2 tablespoons smoked paprika
– 2 bay leaves
– 2x cans of chickpeas, drained
– tin of chopped tomatoes
Optional – soured cream / vegan soured cream to serve
1. Heat a little oil in a heavy-bottomed pan. Sauté the onion, garlic, celery and carrots for a few minutes until softened and the onion is starting to turn translucent.
2. Add the bay leaves and paprika, plus salt and pepper. Stir together – this should begin to release a gorgeous smoky smell.
3. Tip in the chopped tomatoes and drained chickpeas. Stir everything together and leave to simmer on a low heat for 15-20 minutes until thickened.
4. Taste and season.
5. Serve with your favourite toppings
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