Vegetarian paprika stew
Recipe for a vegetarian paprika stew with squash, mushrooms and chickpeas.
Servings 4 servings
Calories 360kcal
Ingredients
- 1 onion, finely chopped
- 200 g mushrooms, quartered
- 400 g hokkaido squash (red kuri) or sweet potato, diced
- 3 cloves garlic, grated or crushed
- 2 tbsp sweet paprika
- 3 tbsp tomato purée
- 1 tin chopped tomatoes
- 250 ml vegetable stock
- 250 ml cream whipping cream or cooking cream
- 1 tin chickpeas drained
- 1 red pepper, diced
- 1 handful flat-leaf parsley, finely chopped
- Salt and freshly ground pepper
- Oil
To serve
- Rice or pasta
- Mashed potato or root vegetable mash
Instructions
- Heat a good glug of oil in a large pan and fry the onion until soft and translucent.
- Add the mushrooms and squash and fry until the mushrooms are lightly golden. Season with salt and freshly ground pepper.
- Sprinkle over the paprika, add the tomato purée and let it cook for a moment, stirring.
- Pour in the tomatoes, stock and cream, cover with a lid and simmer until the squash is tender – about 15 minutes.
- Remove the lid, add the chickpeas, red pepper and parsley and heat through for a further 5 minutes.
- Season to taste with salt and freshly ground pepper and serve with rice, mashed potato, root vegetable mash or pasta.
Nutrition
Calories: 360kcal | Carbohydrates: 32g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 681mg | Potassium: 1075mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3068IU | Vitamin C: 59mg | Calcium: 139mg | Iron: 3mg