Hungarian Chickpea Goulash

|Andrew Calder
Hungarian Chickpea Goulash

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).

Traditional Hungarian Chickpea Goulash

Andrew Calder

Servings

4

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

Hungarian

Category

Dinner

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.

Traditional Hungarian Chickpea Goulash

Ingredients

  • 1/2 lb. pasta
  • 2 tbsp butter (or vegan butter) divided
  • 3 tbsp finely chopped fresh parsley
  • 1 cup finely chopped onion
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp tomato puree
  • 1 tsp garlic powder
  • 2 tbsp sweet paprika
  • 2 15 oz. cans chickpeas drained and rinsed
  • 1 tbsp all-purpose flour
  • 1 cup vegetable stock
  • 2 cups crushed tomatoes
  • 1/2 cup Creme Fraich (or vegan alternative)
  • 1/8 to 1/4 tsp red chili flakes
  • 2 Tablespoons of Calder’s Kitchen Tomato Chutney

Directions

  1. Cook pasta according to package directions for al dente in salted water (2 tbsp salt), then drain.

  2. Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley.

  3. Meanwhile, over medium heat, add onions, oil, remaining butter, salt & pepper to pan. Stir, cook on medium low heat for 5 min.

  4. Add tomato puree & garlic powder. Stir, cook 3 min.

  5. 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.

  6. Add 2 tablespoons of Calder’s Kitchen Tomato Chutney

  7. Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve.