Vegan pumpkin goulash with chickpeas and oyster mushrooms
The delicate oyster mushroom is the second most well-known mushroom after the button mushroom, and its subtle flavor pairs perfectly with tender beef. Its shape resembles an oyster, which is likely how it got its name. Mushroom hunters can find this fine mushroom in nature, growing in dense clusters on tree trunks.
Originally from Asia, chickpeas belong to the legume family and remain an integral part of Middle Eastern cuisine. Their name doesn't come from giggling, but from their Latin root word "cicer." Small and round, with a charming name, they are not only versatile but also very healthy.
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | Butternut squash |
| 150 g | Oyster mushrooms |
| 1 x | Onion |
| 1 clove of garlic | |
| 1 bunch | Oregano |
| 400 g | Chickpeas |
| 70 g | Tomato paste |
| 6 g | hot paprika powder |
| 400 ml | Water |
| Additionally | |
| 100 ml | Red wine |
| 3 tbsp | Olive oil |
| Salt, pepper |
Instructions
Step 1 of 6:
Peel the pumpkin and cut into 1 cm cubes. Peel and finely chop the onion and garlic. Pluck the oregano from the stems and set aside a few leaves for decoration.
Step 2 of 6:
Heat 3 tbsp of oil in a pan and sauté the pumpkin, onion, and garlic for 5 minutes over medium heat. Stir occasionally.
Step 3 of 6:
Then deglaze with 100 ml of red wine and 400 ml of water, add the oregano, paprika, and tomato paste, and bring to a boil. Season with 1 tsp of salt and pepper to taste, and simmer for 15 minutes over low heat.
Step 4 of 6:
Meanwhile, drain the chickpeas in a sieve. Clean the oyster mushrooms and cut into coarse pieces.
Step 5 of 6:
Add the chickpeas and oyster mushrooms and cook for 4 minutes.
Step 6 of 6:
Serve the pumpkin goulash with chickpeas and oyster mushrooms on a deep plate and garnish with the remaining oregano.
