Goulash is a beautiful traditional Hungarian dish made with tons of paprika. Think of it as a super tasty stew that's slightly sweet and 100% satisfying.
Ordinarily it includes meat but for this plant-based version, chickpeas and sweet potato are combined. Top with the dill and tahini sauce for a flavour contrast and extra nutrients.
Ingredients to serve 2:
1 onion, finely chopped
2 cloves of garlic, sliced
2 medium sweet potatoes, peeled and cut into bite sized chunks (400g approximately)
1 red pepper, chopped into rough squares
1 tin of chopped tomatoes
1 tin of chickpeas
2 teaspoons of paprika
1 teaspoon of smoked paprika
1 teaspoon of ground cumin
1 bay leaf
1 teaspoon of coconut or rapeseed oil to cook
sea salt and black pepper to season
For the dill & tahini sauce
1 tablespoon of tahini (available from most supermarkets & health food stores)
Juice of a lemon
a tablespoon of chopped fresh dill fonds
Heat the oil in a large saucepan on a medium heat.
Add the onion and garlic and cook, stirring occasionally, until the onion has softened, approximately 5 minutes.
Add the paprika, smoked paprika and cumin, season with a pinch of sea salt and some black pepper and cook for a further minute.
Add the cubed sweet potato, chopped pepper and bay leaf, stir well and cook for a couple of minutes.
Pour in the chopped tomatoes and just enough water to cover the potatoes (half a can approximately), season with a little bit more sea salt and black pepper and cook for 15 minutes on a low heat with a lid on the pan.
Take the lid off the pan, add the chickpeas and cook for a further 10-15 minutes or until the sweet potato chunks are fully cooked.
To make the dill tahini sauce, whisk the tahini, lemon juice and two tablespoons of water with a pinch of sea salt until creamy. The sauce should be the thickness of cream, if it isn't add a little bit more water or lemon juice. Stir in the dill.
To serve, divide the goulash between two bowls and top with a couple of tablespoons of the dill tahini sauce.