Chickpea Gulasch
Easy
2+hrs
6-8
Chickpea Gulasch
Rated 4.5 stars by 4 users
Category
Dinner, Lunch
Cuisine
Vegetarian
Servings
6-8
Prep Time
20 minutes
Cook Time
2 hours
Rest Time
12 Hours Soaking
A hearty, plant-based goulash built on slowly simmered chickpeas, carrots and earthy silverbeet. Gewürzhaus Oma Rosa’s Gulasch and Ancho Chilli give the stew its rich, smoky depth, rounded out with a splash of red wine vinegar to brighten up the rich flavours.
Ingredients
-
3 cups dry chickpeas, soaked overnight (see note)
-
2 tbsp extra virgin olive oil
-
1 medium brown onion, finely chopped
-
2 celery sticks, finely chopped
-
6 garlic cloves, crushed
-
1 bunch silverbeet, stems finely chopped, leaves reserved
-
2 tbsp tomato paste
- 2 tbsp Gewürzhaus Oma Rosa’s Gulasch
- 1 tsp Gewürzhaus Chilli Ancho (Ground)
-
400g can crushed tomatoes
-
1 large carrot, cut into 1cm slices
-
6 sprigs fresh thyme
-
2 bay leaves
-
2.5L water, plus ½ cup extra
-
3 potatoes, peeled and cut into 3cm chunks
-
2 tbsp red wine vinegar
-
Salt and pepper
Directions
Place the dry chickpeas in a large bowl, cover generously with cold water and leave to soak for 12 hours or overnight. Drain and rinse well under cold water. Set aside.
Wash the silverbeet thoroughly to remove any grit. Separate the leaves from the stems. Finely chop the stems and set aside, keeping the leaves whole for later.
Heat the olive oil in a large pot or casserole over medium heat. Add the onion and celery and cook for 5–6 minutes until translucent. Add the garlic and silverbeet stems and cook for a further 2 minutes.
Add the tomato paste, Oma Rosa’s Gulasch and Ancho Chilli and bloom for 1 minute. Add the crushed tomatoes, stir well and cook for 5 minutes.
Add the carrots, thyme, bay leaves and chickpeas. Pour in 2.5L of water, partially cover with a lid and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
Check the chickpeas, they should be soft with a slight bite. If not, cook for a further 10–15 minutes.
Add the potatoes and ½ cup of water and stir well. Cook for a further 15–20 minutes until the potatoes and chickpeas are tender.
Stir through the vinegar and silverbeet leaves, cover with the lid and rest for 10 minutes so that the residual heat wilts the leaves. Season to taste and serve with crusty bread.
Recipe Note
If you are short on time, 3 × 400g cans of drained chickpeas can be used in place of dried. Skip the soaking, use only 1.5L of water and reduce the initial simmering time to 20–25 minutes before checking tenderness. If the Gulasch needs thickening, blend ½ a cup of chickpeas and a ladle of broth in a food processor or blender until smooth and stir back into the pot.
