Vegetable Goulash

RachelT14

1 tbsp Olive oil
1 large onion, chopped
1 tsp brown sugar
3 garlic cloves, crushed
3 heaped tsp smoked paprika
½ tsp chilli powder or 1 fresh chopped chilli
1 large parsnip, cubed
1 large potato, cubed
200g carrots cut into batons
1 tin chopped tomatoes
1 tbsp tomato puree
300ml red wine (optional) I replaced this with a stock cube and 300ml water
1 large tin chickpeas, rinsed
Fresh black pepper

Heat the oil in a large pan, add the onion, cover with a lid and cook gently for 10-15 minutes until very soft. Remove the lid and stir in the sugar, cook for another 5 minutes stirring continuously.

Add the garlic, chilli and paprika and cook for 30 seconds. Add the vegetables, tomatoes, puree, wine and 200ml water. Bring to the boil and simmer uncovered for 35-40 minutes until the vegetables are soft, add extra water if the sauce dries out.

Add the chickpeas and pepper and simmer for a further 5-10 minutes.

Serve with couscous and a spoonful of plain yoghurt or sour cream.

Makes 4 portions (calorie info below is just the goulash)
Calories 204, Carbs 34g, fat 5g, protein 7g, fibre 8g