Recipe: Vegan goulash hotpot

From telegraph.co.uk

The deep flavours of the goulash bring this veggie hotpot to life. Make sure to use sweet paprika (not smoked) or the flavour will overwhelm the dish. You could also cook the goulash on its own and serve it up with mash, noodles or rice.

Prep time: 10 minutes | Cooking time: 1 hour 5 minutes 

This satisfying veggie hotpot will warm on chilly nights  Credit: Dan Jones 

SERVES

two

INGREDIENTS

• 1 onion, sliced
• 2 red peppers, deseeded and sliced
• 1 x 400g can chickpeas, drained and rinsed
• 2 cloves of garlic, finely chopped
• 2 tbsp sweet paprika
• 1 tbsp tomato purée
• ½ tsp caraway seeds
• 1 tsp dried oregano
• 1 x 400g can chopped tomatoes
• 200ml vegetable stock or water
• Cayenne pepper
• 2 potatoes, thinly sliced
• ½ tbsp extra virgin olive oil (optional)
• 200g spring or summer greens, thinly sliced
• 1 lemon
• Small handful of fresh dill, roughly chopped

METHOD

1. Preheat the oven to 200C/180C fan/Gas 6.
2. Put the onion and peppers in a flameproof casserole dish with three tablespoons of water. Place on the heat and cook gently for 10 minutes, until softened. Add a dash more water if the veg look like catching at any point.
3. Add the chickpeas, garlic, paprika, tomato purée, caraway seeds and oregano. Cook for two minutes before adding the tinned tomatoes, stock and a pinch of cayenne.
4. Bring to a simmer and cook for five minutes. Taste and tweak the seasoning to your liking with pepper, salt and more cayenne.
5. Toss the sliced potatoes in a bowl with the oil, if using, and a pinch of salt. Arrange them in an overlapping pattern on top of the goulash. Transfer to the oven and bake for 40 minutes, or until the potatoes are cooked through and golden.
6. When the hotpot is ready, boil, steam or wilt the greens to your liking, and finish them with a squeeze of lemon juice and the dill. Serve them with generous scoops of the hotpot.

https://www.telegraph.co.uk/recipes/0/vegan-goulash-hotpot-recipe/