SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 952.0
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,392.0 mg
  • Total Carbs: 181.0 g
  • Dietary Fiber: 35.2 g
  • Protein: 39.6 g

View full nutritional breakdown of Chickpea Goulash calories by ingredient
Report Inappropriate Recipe

Chickpea Goulash

Submitted by: MEDEADINGO

Introduction

I'm a vegatarian, and I've been cooking for myself for 30 years, so I can do quite good basic peasant food: here's a sample - a hungarian dish by extraction.... I'm a vegatarian, and I've been cooking for myself for 30 years, so I can do quite good basic peasant food: here's a sample - a hungarian dish by extraction....
Number of Servings: 1

Ingredients

    1 glug of olive oil
    1 onion (white) diced
    2 peppers, an colour sliced
    2 courgettes, thickly sliced
    2 stalks of celery, sliced finely
    2 parsnips, chunked
    one punnet of mushrooms, sliced in halfs
    2-4 tins of tomatoes, to cover the dish and a carton of passata
    4 tins of chickpeas
    caraway seeds, a good couple of tablespoons
    paprika, an good 4 of tablespoons
    a pinch of cayenne pepper
    4-6 bayleaves (4 if fresh 6 if dried)
    seasoning (sea salt, pepper)
    organic vegetable stock, 4 teaspoons (swiss vegatable bullion)

    potatoes to mash
    some low fat spread or butter to mash

    low fat greek yoghurt to garnish


Tips

You can also eat this with rice for a healthier alternative - it's delicious. Enjoy.


Directions

Sautee the caraway seeds on low heaat with the onion nad celery until you begin to hear them pop. add the other veg and sautee for a further minute or two before adding the chickpeas, paprika, cayenne and bayleaves. cook for a further minute or two until all of the spices are a paste rather than dry. Add the tomatoes and stock,bring through the boil and simmer for approx 30 minutes.
In the meantime, boil the potatoes with skins on, serve with mashed potato and a glob of yoghurt on the top.

Serving Size: makes about 6-8 portions

Number of Servings: 1

Recipe submitted by SparkPeople user MEDEADINGO.






Great Stories from around the Web


Rate This Recipe