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

Method
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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How to make herby chickpea fries in the oven – with roasted garlic mayo

How to make herby chickpea fries in the oven – with roasted garlic mayo

IMAG2574_1If you’re only using chickpeas to make hummus, then you are missing out! Chickpeas are a really versatile ingredient that are (as my two year old niece likes to say) “nutritious and delicious.” If you are avoiding gluten, then it is well worth investigating chickpea flour. It’s quite a dense flour but has a lovely deep flavour. Fries made from chickpeas are vegan, gluten-free, grain-free, sugar-free, soya-free, nut-free, dairy-free, egg-free and yeast-free. IMAG2577_1

I’ve used chickpea flour here to make chips (or fries for the non-Brits). They were a really tasty accompaniment, and very easy to make. They are crispy on the outside and fluffy in the middle. They’re much healthier than regular fries and also kind of addictive! I loved them with this simple roasted garlic mayonnaise. I served them with artichoke-stuffed chicken breasts for a healthy but filling mid-week dinner.

When making this recipe, I cannot stress enough the importance of lining your baking tin for the first stage of cooking! The first time I made these, I only greased it… and they stuck pretty fast. For chickpea fries, baking paper is your friend. Unless you really like washing up.
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Ingredients (serves 3-4 people)
– 250 grams chickpea flour
– 350 ml vegetable stock
– 1 garlic clove (finely chopped)
– 2 sprigs fresh thyme

Method
1. Preheat the oven to 200°C
2. Strip the thyme leaves from the stems and mix the leaves with the chickpea flour and the stock. Pour into a baking tin – make sure it is lined with greased baking paper! Bake for 15-20 minutes until it is solid and the top is slightly crispy.IMAG2571_13. Turn out from the baking tin and brush the top with olive oil. This helps to make the top crispy. Cut into thick “fries” and place onto a baking tray lined with another sheet of baking paper.
IMAG2572_14. Season with salt and pepper. Bake for a further 15-20 minutes until they are starting to brown and the edges are becoming crispy.

To make the garlic mayonnaise
Toss 8 cloves of garlic (unpeeled) in  a teaspoon of olive oil and roast in the oven at the same temperature as the chickpeas until they are soft. Squeeze out the cooked garlic and mix with 4 tablespoons of mayonnaise. Season with freshly cracked black pepper.
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Vamp up your veg – Sweet chilli vegetable stir fry

Sweet chilli stir-fried vegetables

Peanut chicken and sweet chilli veg (6)

This is a healthy, tasty and incredibly filling meal. I’ve had it on its own as a stir fry, but also as a side dish for peanut crusted chicken

This recipe is really easy and quick to make if you have a spiralizer to make quick ribbons with your vegetables. If you don’t have one, then aim for thin slices using a mandolin or vegetable peeler.

Finally, in the ingredients list you can see I suggest a cauliflower stem. I hate wasting food, so I tend to save cauliflower and broccoli stems for dishes like this. I just spiralized the stem and I ended up with thin slices that were really tasty when stir-fried. Try it yourself!

Peanut chicken and sweet chilli veg (4)

Ingredients (serves 2)
– 1 garlic cloves
– 50g unsalted peanuts
– half a courgette
– half a red pepper
– quarter head of white cabbage, shredded
– one carrot
– one small onion
– one cauliflower stem (optional)
– four tablespoons sweet chilli sauce
– 1 tablespoon soy sauce
– 1 teaspoon rice wine

Sweet chilli veg 2

Method
1. Put the peanuts and garlic in a food processor and pulse until in small pieces.
2. Prepare your vegetables. If you have a spiralizer, then use the ribbon setting for the courgette, carrot, onion and cauliflower stem (chop the pepper and cabbage into small pieces). If not, use a vegetable peeler to make courgette and carrot ribbons, and thinly slice the onion, cabbage, pepper and cauliflower stem.
3. Heat a large wok or frying pan over a medium heat. There is no need for oil. Add all of the vegetables and stir fry, turning frequently until they are cooked but still retaining a bite. This should take 5-6 minutes.
4. In a separate small frying pan, lightly toast the peanuts and garlic for 4 minutes. Toss regularly so they don’t burn.
5. Mix the sweet chilli, soy and rice wine together. Taste and adjust to your preference.
6. Toss the vegetables with the peanuts, garlic and sauce. Serve immediately.

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