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Paprika potato stew with broad beans

This paprika potato stew with broad beans is basically a vegan goulash. I used smoked paprika which made it more “meaty”. You can use other green beans or tinned beans if you don’t have a any broad beans. Serve it gherkins on the side!  
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 celery stick
  • 2 cloves of garlic
  • 1 kg organic potatoes
  • 2 medium carrots
  • 1 green bell or pointed pepper
  • 1 Tbsp tomato purée
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 Knorr smoked chilli & tomato stock pot
  • 2 tsp vegetable stock powder such as Bouillon
  • 1 bay leaf
  • 200 g frozen broad beans
  • 2 Tbsp chopped parsley
  • Apple cider vinegar to taste

Method
 

  1. Finely chop the onion, celery and garlic. Cut the potatoes into bite-sized chunks. Cut the green pepper in half, the carrot into large chunks.
  2. Heat 1 Tbsp of olive oil in a large saucepan and gently sauté the chopped onion and celery until soft.
  3. Add the garlic, paprika, tomato purée and potatoes, then stir for a minute to coat them well. Add enough stock to cover the potatoes well, then add the carrot, bay leaf and the deseeded green pepper. Add the stock powder and the stock pot.
  4. Bring to the boil, turn down the heat and simmer for 15 minutes under cover, then add the beans and cook for another 5 minutes or so.
  5. Discard the bay leaf and green pepper, then cut the carrot into bite-sized pieces.
  6. Season to taste and serve with dash of vinegar and the parsley leaves scattered on top.