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Chickpea Goulash
(serves 2-3)

olive oil
1 onion
2 red peppers
tin of tomatoes
1 large can chick peas
2 tsp paprika or more to taste
1/2 tsp caraway seeds
glass of red wine (optional)
pinch of chilli powder

Fry the onion in the oil for 5 mins, add peppers and paprika and
fry for a few more minutes. Add the other ingredients and simmer
for 20 mins or until thickened. Serve with rice.

The above recipe is even nicer using Quorn instead of chick peas.
Mushrooms and cauliflower are also good in it.


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2 of 2 people found the following review helpful:
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My 13 yr old daughter made it., November 25, 2004 - 06:19 PM
Reviewer: Anonymous from UK
My daughter has started to cook dinner every Wednesday. She's only made about four dishes and this one was the best so far, and the easiest. It fed four adults with enough left over for me to have for lunch the next day. It tasted even better the day after. I re-firied it with butter and garlic. Amazing!

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