Chickpea goulash (paprika-spiced vegan chickpea stew)

Chickpea goulash (paprika-spiced vegan chickpea stew)

Chickpea goulash 2

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!)

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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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Chorizo shakshuka eggs – the perfect brunch!

During the week, I have getting up and getting out down to a science. I want to maximise the time I get to spend in bed, so my morning routine is as quick as possible! However, I can’t function without breakfast. I get shaky and hangry if I don’t eat in the morning, which means I need a breakfast that is quick yet filling. Every morning, just before I leave the house I make a smoothie from frozen bananas, oats and milk (with a little cocoa in for good measure!) and drink it when I get to work. It’s time efficient and keeps me going until lunchtime.

On the weekends though, I like something a bit different. A friend introduced me to shakshuka eggs at a brunch date a while ago, and this is my twist on the recipe. It isn’t traditional, but it is a super tasty one-pan dish made with inexpensive ingredients. It makes a delicious brunch and is easy if you have guests as you can just leave it to simmer.


Ingredients (serves 3)
– one onion, finely chopped
– two carrots, peeled and diced
– 6 cloves of garlic, peeled and thinly sliced
– 100g chorizo, diced
– roughly 6 button mushrooms, washed and sliced
– 1 teaspoon each paprika, ras-el-hanout and cumin seeds
– 400g tin of whole peeled tomotoes
– 1 tablespoon tomato puree
– 1 tablespoon brown sugar
– 6 eggs
– salt and black pepper

– bread to serve

1. Heat a little oil in a large frying pan and heat the onion and carrot for 2 minutes.
2. Add the garlic, then the chorizo, then the mushrooms. Stir each one in separately and cook over a medium heat until the vegetables are beginning to soften and the oil from the chorizo is coating everything nicely.

3. Add the spices and mix in. Enjoy the smell!
4. Pour in the whole tin of tomatoes and break them up with your wooden spoon (or I usually use a silicone spatula). Stir in the brown sugar and tomato puree.
5. Leave to simmer for 20-30 minutes, stirring occasionally. You want to the sauce to reduce, but if it gets too thick, add a little water to loosen it.
6. Taste the sauce and season well.
7. Make a little hole in the sauce and crack an egg in. Repeat with the other eggs, spreading them evenly across the pan.
8. Either keep the pan on the hob or put it under a grill for roughly ten minutes until the egg whites are set. I like the yolks to still be runny – just cook to your preference.
9. Serve with plenty of bread to mop up the delicious sauce. You can garnish with coriander or parsley if you have some available.

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Creamy roasted red pepper sausages – only 3 ingredients!

Creamy roasted pepper sausages (2)

Creamy roasted red pepper sausages

I live in Malaysia now. It’s a fantastic place to live and I’m loving exploring all of the different cuisines. I am so lucky to able to experience such a wide range of food cultures and I’m really trying to make the most of it while we’re there. I try, I like, I try to replicate in my kitchen at home! In fact, I hadn’t realised how much my cooking had been influenced until I got back to England this summer. Lots of the ingredients I’ve come to take for granted are hard to get hold of here, so I’ve had to adapt again.

Of course, one thing I’ve missed in Malaysia is good quality pork sausages. They’re not easy to come by and they’re often extremely expensive. So while I was back, I treated myself to this amazing sausage dish.

Creamy roasted pepper sausages (2)

The creamy sauce that accompanies the sausages actually only has two ingredients, so it is ridiculously simple to make, but I can promise you it is so delicious. You can serve the sausages and sauce with whatever you like, but I went for braised peas and red cabbage with mine. I’m also a little bit obsessed with hasselback new potatoes at the moment, so I included those too.
Hasselback new potatoes (2)

Look how beautiful they are! Take each new potato and make vertical cuts halfway down all along one side. Toss in oil, salt, black pepper and dried herbs of your choice (I like thyme and rosemary). Cook in a preheated oven at 200°C for 40-50 minutes until cooked through.

Ingredients (serves 4)
– 8 good quality sausages (I used pork and leek)
– 125g mascarpone
– 400g roasted red peppers in oil

To serve – hasselback new potatoes, red cabbage and peas

Creamy roasted pepper sausages (1)

1. Heat a small amount of oil in a large frying pan and brown the sausages. Continue to cook gently for 10-12 minutes until the sausages are cooked through.
2. Drain the red peppers (if you save the oil, you can use it like regular olive oil with added flavour!) and put into a food processor. Blend until smooth.
3. Add the mascarpone and blended red peppers to the sausages in the frying pan and stir well to combine. Once the sauce is warmed through, season to taste. Serve with the potatoes and braised vegetables.

That’s it! Enjoy!

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Cod and chorizo one pot

Cod and chorizo one pot

Cod and chorizo one pot meal (8)

This was my first attempt at making a video of one of my recipes. Let me know what you think! Scroll down for the written recipe.

Ingredients (serves 4)
– One onion, chopped
– 200g chorizo, sliced
– 400g tin of cooked lentils, drained
– 400g tin of chopped tomatoes
– 4 cod fillets
– handful of chopped parsley

Cod and chorizo one pot (1)

1. Heat a little oil in a large frying pan. Add the chopped onion and cook for a few minutes until slightly softened, then add the sliced chorizo. Stir for five minutes.
2. Tip in the drained lentils and stir in well. Next, pour in the chopped tomatoes. Half fill the tomato tin with water and add to the pan. Season to taste
3. Place the cod fillets in the pan – try to space them out. Simmer gently for seven minutes until the cod is cooked though.
4. Scatter the chopped parsley over the top. Serve with fresh vegetables and crusty bread to mop up all that lovely sauce!

Cod and chorizo one pot (2)

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Cod and chorizo one pot (9)