Egypt 
VEGAN EGYPTIAN GOULASH
Ingredients
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 2 cloves of garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 carrot diced
- 1 zucchini diced
- 1 can 400g diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 cup cooked chickpeas
- Fresh parsley chopped (for garnish)
- Cooked rice or pasta for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until they start to soften.
- Add the diced red and green bell peppers, carrot, and zucchini to the pot. Cook for another 5 minutes until the vegetables are slightly tender.
- Stir in the diced tomatoes, tomato paste, paprika, ground cumin, dried oregano, dried basil, salt, and pepper. Mix well to combine all the ingredients.
- Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 20 minutes, allowing the flavors to meld together.
- Add the cooked chickpeas to the pot and stir them into the goulash. Cook for another 5 minutes to heat through.
- Taste and adjust the seasoning as needed. If desired, add more herbs or spices to suit your preference.
- Serve the vegan Egyptian goulash over cooked rice or pasta. Garnish with fresh parsley.
Notes
NUTRITIONAL FACTS:
Calories: 180 | Total Fat: 6g | Total Carbohydrates: 26g | Dietary Fiber: 7g | Protein: 6g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
