Ingredients List

for
Units:

Instructions

Instructions
  1. Wash the leek and peel and wash the vegetables.  Cut the leek into 1 in/2 cm rounds, and the vegetables into chunks.
  2. Sauté all the vegetables in a heavy-based non-stick pan over a medium heat until they start to soften and colour slightly.  Add a little water as necessary to stop them from sticking.
  3. Add the sweet paprika and cumin and continue to cook whilst you zest and juice the lemon.
  4. Add half the zest and the juice to the pan, along with the chopped tomatoes, and vegetable stock.
  5. Add a good pinch of salt and pepper, bring to the boil, then turn the heat down and simmer gently until the vegetables are cooked through but still firm - about 40 mins.
  6. Meanwhile roast the nuts on a baking tray in the oven at 320 F / 160 C for around 5-6 minutes, until just starting to turn golden.  Cool and roughly chop.
  7. Once the goulash is cooked add half the nuts to the pan and stir through to combine.
  8. Serve in warm bowls, topped with an optional drizzle of extra virgin olive oil, the reserved nuts and lemon zest and some sprouts or micro-herbs.

Notes

If you don’t have sprouts or micro-herbs you could use chopped parsley instead.

For a more substantial meal, serve with crusty wholemeal bread, brown rice or wholewheat pasta.

To freeze, make the stew but do not add the nuts. Defrost overnight in the fridge, reheat, then add the nuts and serve with the toppings as above.