Go Back
Print
Recipe Image
Nutrition Label
-
+
servings
Smaller
Normal
Larger
Recipe
Pumpkin goulash vegetarian
Want to make your pumpkin goulash vegetarian? You'll love this easy recipe for goulash with pumpkin, chickpeas and beans!
4
from
12
Reviews
Print
Pin
Bring! Shopping list app for iPhone and Android
Print
Pin
Bring! Shopping list app for iPhone and Android
Preparation:
20
minutes
mins
Preparation:
20
minutes
mins
Total:
40
minutes
mins
Servings:
5
Servings
Calories:
116
Course:
Main course
Category:
Stew, Veggie Goulash
Ingredients
1
Hokkaido
approx. 600 g
1
Onion
1
Carrot
1
EL
freshly chopped ginger
3
Garlic cloves
1
Chili pepper
3
EL
Paprika powder
1
EL
Apple cider vinegar
Salt and pepper
5
Branches
Oregano
1
Can
Kidney beans
1
Can
Corn
1
Can
Chickpeas
1
TL
Caraway
Equipment
Board
Knife
Cooking pot
Cooking spoon
Instruction
Halve the Hokkaido, remove the seeds and dice finely.
1 Hokkaido
Peel and chop the onion, carrot, ginger and garlic. Sauté onion, garlic and ginger in olive oil. Add the chili.
1 onion,
1 carrot,
3 cloves of garlic,
1 tablespoon freshly chopped ginger
Add paprika powder and fry briefly. Deglaze with vinegar and pour 1 liter of water.
3 tablespoons paprika powder,
1 tablespoon apple cider vinegar
Add salt and pepper. Add the oregano.
Salt and pepper,
5 sprigs oregano
Add the pumpkin and carrot to the pot.
1 Hokkaido,
1 carrot
Wash the beans, corn and chickpeas and add to the goulash. And finally add the cumin.
1 can kidney beans,
1 can of corn,
1 can of chickpeas,
1 tsp caraway
Simmer for 15 minutes.
Nutritional values
Calories:
116
kcal
Carbohydrates:
29
g
Protein:
5
g
Fat:
1
g
saturated fatty acids:
1
g
Polyunsaturated fat:
1
g
Monounsaturated fatty acids:
1
g
Sodium:
22
mg
Potassium:
1080
mg
Dietary fiber:
5
g
Sugar:
8
g
Vitamin A:
6143
IU
Vitamin C:
49
mg
Calcium:
96
mg
Iron:
2
mg
Save this recipe
Follow
@wegowild
on Pinterest!
Save to Pinterest
Bring! Shopping list app for iPhone and Android