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.

Serves: 6

NOTES: Leftovers can be stored in an airtight container in the fridge and enjoyed within 3-4 days.



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


  1. First blend the sauce ingredients in a nutri-bullet and set aside.
  2. Heat the oil in a large saucepan and sauté the onion over a medium heat for 5 mins until softened.
  3. Add the garlic and butternut squash and sauté stirring for a further 2-3 mins.
  4. 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.
  5. Cover and simmer for 20 mins stirring occasionally, until butternut squash and broccoli are tender.
  6. Adjust seasoning to taste with salt, pepper and lemon juice.
  7. Garnish with fresh parsley and serve with cornbread or rice.