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| recipes:entrees:bean_goulash [2025/01/18 13:40] – kuhout | recipes:entrees:bean_goulash [2025/02/04 14:40] (current) – kuhout | ||
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| * 5 garlic cloves, crushed | * 5 garlic cloves, crushed | ||
| * 1 tsp caraway | * 1 tsp caraway | ||
| - | * 4 tbsp chickpea flour | + | * 5 tbsp chickpea flour |
| * 3 tsp smoked paprika | * 3 tsp smoked paprika | ||
| * 2 tsp herbs de provence | * 2 tsp herbs de provence | ||
| Line 17: | Line 17: | ||
| * pepper | * pepper | ||
| - | Wash beans well. In a large pot, cover them with enough water and bring to a boil. Add bay leaf. Cook for 45 minutes, then add potatoes and carrots. Add water to cover if needed. Cook for 15 minutes more, or until potatoes and carrots are just done. | + | Wash beans well. In a large pot, cover them with enough water and bring to a boil. Add bay leaf. Cook for 45 minutes, then add potatoes and carrots. Add water to just cover if needed. Cook for 15 minutes more, or until potatoes and carrots are just done. |
| - | In the meantime, lightly fry onions in a few tablespoons of neutral oil. Add garlic and caraway, fry a bit more. Add chickpea flour, fry until it starts to brown. Add paprika and let bloom. Mix in tomato puree and herbs. | + | In the meantime, |
| Add the tomato sauce to the vegetables. Season with salt and pepper, and cook for at least 10 minutes. Adjust thickness with water and cornstarch slurry as needed. | Add the tomato sauce to the vegetables. Season with salt and pepper, and cook for at least 10 minutes. Adjust thickness with water and cornstarch slurry as needed. | ||