Beef, chickpea and sweet potato paprika stew
My family loves Goulash stew/soup so I have to cook it at least once a week. I try to make different versions every week – swapping the vegetables and adding different spices. This beef, chickpea and sweet potato paprika stew ended up more like a chilli con carne without the beans. Nevertheless, it was delicious and, most importantly, easy to cook. As it’s a one-pot dish containing lots of veggies, you only need to serve serve it with some fresh crusty bread or rolls on the side.
Ingredients
Method
- Finely chop the onion and garlic. Chop the carrots, sweet potato into bites-sized chunks.
- Heat 1 Tbsp oil in a large, heavy saucepan. Cook the beef for 3-5 minutes until it changes colour, then transfer to a plate.
- Heat another spoonful of oil and gently sauté the onion and garlic for 8 minutes, then add the vegetables. Add the paprika and cumin and stir for a minute. Then add the tomato purée, stir to coat.
- Pour in the stock – it should just cover the veggies and meat. Add the bay leaf, bring to the boil, then cover and gently simmer for about 45 minutes until tender.
- Add the chickpeas and the kale/spinach and cook for a further 2-3 minutes.
- Serve with the chopped parsley or coriander.