
A hearty plant-based winter warming stew inspired by the traditional Hungarian meat goulash spiced with paprika and caraway. Loaded with vegetables and chickpeas to create a comforting and satisfying health dish.
Ingredients
For Sauce
400g tinned chopped tomatoes
50g sundried tomatoes
100ml red wine or water
2tbsp sweet smoked paprika
1tbsp fresh or dried marjoram
2tsp tamari
1tsp salt
1tsp coconut sugar or 1 date
¾ tsp caraway seeds or ground caraway
½ tsp ground black pepper
Zest and juice of ½ lemon
Pinch cayenne pepper
Pinch ground cloves
For stew
1tbsp olive or avocado oil
200g red onion sliced
3 cloves garlic, crushed
500g butternut squash peeled and cubed
400g tinned chickpeas drained
200g broccoli chopped into small florets
Fresh parsley to garnish
Method
- First blend the sauce ingredients in a nutri-bullet and set aside.
- Heat the oil in a large saucepan and sauté the onion over a medium heat for 5 mins until softened.
- Add the garlic and butternut squash and sauté stirring for a further 2-3 mins.
- Add the broccoli, drained chickpeas, blended sauce and 200mls of water, stir to combine. Increase to a high heat and bring to the boil stirring occasionally.
- Cover and simmer for 20 mins stirring occasionally, until butternut squash and broccoli are tender.
- Adjust seasoning to taste with salt, pepper and lemon juice.
- Garnish with fresh parsley and serve with cornbread or rice.