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 x | garlic clove |
| 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 it into 1 cm cubes. Peel the onion and the garlic, then finely chop both. Pluck the oregano from the stems and set aside a few leaves for garnish.
Step 2 of 6:
Heat 3 tbsp. oil in a Frying Pan and fry the pumpkin, the onion, and the garlic over medium heat for 5 minutes. Stir occasionally.
Step 3 of 6:
Then deglaze with 100 ml red wine and 400 ml water, add the oregano, paprika powder, and tomato paste, and bring to a boil. Season with 1 tsp. salt and pepper to taste, then simmer over low heat for 15 minutes.
Step 4 of 6:
Meanwhile, drain the chickpeas in a sieve. Clean the oyster mushrooms and cut them into coarse pieces.
Step 5 of 6:
Add the chickpeas and oyster mushrooms and simmer for 4 more minutes.
Step 6 of 6:
Serve the pumpkin goulash with chickpeas and oyster mushrooms in a deep plate and garnish with the remaining oregano.
