Calder's Kitchen take on a traditional Hungarian Goulash with paprika and herbs, bursting with flavour and finished off with Calder's Kitchen Tomato chutney. Simple to make, few ingredients needed, but full of flavour. Equally tasty lightly spiced or with additional heat (use our Spicy Tomato Chutney instead).
This Chickpea Goulash is a heart-warming Hungarian dish which can be made with chicken, but we've opted for a vegetarian version in this recipe. Made with hearty chickpeas and pasta, this recipe is bound to become a favourite for your family too! Increase the spice levels by using our spicy tomato chutney if you like a bit more heat.
Cook pasta according to package directions for al dente in salted water (2 tbsp salt), then drain.
Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley.
Meanwhile, over medium heat, add onions, oil, remaining butter, salt & pepper to pan. Stir, cook on medium low heat for 5 min.
Add tomato puree & garlic powder. Stir, cook 3 min.
Stir in paprika & chickpeas. Then stir in the flour. Stir in vegetable broth followed by crushed tomatoes, Creme Fraich & optional red chili flakes. Stir well to incorporate.
Add 2 tablespoons of Calder’s Kitchen Tomato Chutney
Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve.
