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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g diced beef
  • 2 Tbsp oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 large sweet potato
  • 2 medium carrots
  • 1 Tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 Tbsp tomato purée
  • 500 ml beef stock
  • 1 bay leaf
  • 1 tin chickpeas drained
  • 200 g spinach or curly kale
  • Chopped parsley or coriander leaves

Method
 

  1. Finely chop the onion and garlic. Chop the carrots, sweet potato into bites-sized chunks.
  2. 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.
  3. 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.
  4. 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.
  5. Add the chickpeas and the kale/spinach and cook for a further 2-3 minutes.
  6. Serve with the chopped parsley or coriander.