Hungarian Chickpeas Gulasch with Cauliflower Puree

This version of Hungarian gulacsh from Chef Giorgione is made from chickpeas, making it a lot lighter and healthier than traditional gulasch. And not to worry, this recipe (the fourth in a series of five) is also packed with flavor and sure to become a favorite. 

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Chef Emanuele Giorgione is a skilled chef who deeply understands aromas, flavors, nutrition, and sustainability. He is also a generous chef as he has gifted the Adesso community with five recipes that can be used for a daily plan or for a healthy and gorgeous tasting dinner.

The recipes, one sweet course and four savory courses, are featured in the MyAdesso Journey for a guide to healthy, vegan mediterranean diet cooking. 

Hungarian Chickpeas Gulasch with Cauliflower Puree

For 4 portions

For the Gulasch

200 g chickpeas

40 g onion

60 g tomato sauce

40 g red wine

4 g paprika powder

4 g rosemary

1 g lemon zest

1 g cumin seeds

4 g salt

1 l vegetable stock

bay leaf

For the Cauliflower Puree

400 g cauliflower puree

80 g almond “milk”

4 g salt

Method

Soak the chickpeas, with bay leaf, the night before preparing the recipe. The following day, drain and rinse.

Chop the onion and braise it delicately in extra virgin olive oil with the bay leaf and sweet paprika. 

Add the chickpeas and braise for a few minutes over medium heat. 

Pour in the red wine and let the alcohol evaporate. 

Now pour in the tomato sauce and toast it for a few minutes. 

Pour in the broth and continue cooking over medium heat, keeping mixing. 

When the chickpeas are almost cooked, add the salt.

Finish cooking to obtain a slightly brothy but dense stew.

Cook the cauliflower chopped in pieces in almond “milk”.

Once cooked, puree with milk and salt. 

Chop the rosemary with the lemon zest and cumin seeds to obtain an aromatic mix in which each element is still recognisable. 

Serve the goulash on the cauliflower puree and decorate with the aromatic mixture.

Chef Emanuele Giorgione  also teaches at the Congusto Gourmet Institute and is a collaborator on the MenoPerPiù Project. 

Make sure to check back next week when we arrive at Chef’s sweet dish, Apple strudel tarte with ginger and dates sauce. The fifth and final dish of this series is the perfect ending to a perfect meal. 

In case you missed it you can find the first four recipes at the following links: 

1. Cocoa and Chestnut Crepes with Soft and Creamy Cashew with Truffle Flavor
2. Broccoli Creamy Soup Aglio E Olio, Puffed Amaranth and Sun Dried Tomato
3. Radicchio Risotto, Pear Sauce and Chopped Walnut