African goulash soup with chickpeas, seitan and cumin

Ingredients for african goulash soup with chickpeas, seitan and cumin

  • 400g Veggie Protein Bloc in cubes
  • 6 tomatoes
  • 1 can of chickpeas
  • 4 onions
  • 4 cloves of garlic
  • 1tbsp tomato paste
  • 3tsp cumin
  • 1tsp cinnamon
  • 1tsp cayenne pepper
  • 1 fresh red chili
  • 1tbsp Olive oil (Verde Salud of Amanprana)
  • Fleur de Sel (Amanprana)
  • Freshly ground pepper
  • 1tsp spicy spice mix (Amanprana ORAC Mix with chili)
  • 1 bundle flat-leaf parsley
  • 200g peeled cashew nuts
  • As much vegetable stock as necessary

Preparation of african goulash soup with chickpeas, seitan and cumin

  1. Remove the seitan from the wrapping and drain through a sieve.
  2. Heat the olive oil in a large sauce pan and bake the seitan well.
  3. Peel and divide the onions in four.
  4. As soon as the seitan starts browning, add the pieces of onion and roast well.
  5. Peel the garlic, crush it and add. Wash the tomatoes and slice in cubes.
  6. Once the seitan and onions have browned, deglaze with the tomatoes.
  7. Depending on the amount of moisture the tomatoes hold, you fill up the goulash with a strong vegetable stock.
  8. Let it simmer for at least 3 hours on the lowest fire on your stove.
  9. Stir frequently and, if necessary, add liquid.
  10. Puree the peeled cashew nuts in a blender until you get a creamy mixture.
  11. Add the tomato puree and the spices and give it another mix.
  12. Finally, add the mixture to the dish and wait until 40 minutes before the end of the cooking time to add the chick peas.
  13. Just before serving, season with the herbs.
  14. Make sure the cumin is well present, it is the flavoring agent of this dish.
  15. Also before serving, chop the parsley and sprinkle over the goulash.
  16. This goulash will taste deliciously in combination with Turkish bread, rice or a mash of sweet potatoes.

Tip of Stefano:

Goulash soup, an originally Hungarian dish, with cumin, African

Originally a Hungarian soup, a more current version of a stew. It is a very tasty dish, not only in Hungary, but all over central and south-east Europe where you find good and tasty goulash recipes. It is actually a winter dish that needs some hours cooking before it reaches optimum flavor. Originally, goulash is a one-dish meal, which the shepherds prepared and could easily take with them on their trip. This goulash has been given an African touch by using herbs like cumin.  A new twist and a surprisingly delicious taste.

Making a delicious goulash soup

Start with gently frying the ingredients, this will release the different aromas which you’ll capture later with the broth or bouillon. It takes several hours to prepare goulash, and you need to stir regularly. On top of that, you need to add bouillon to prevent the soup from drying out. While simmering, the different tastes are released, creating a real flavor bomb.

In most goulash recipes, you add potatoes to the stew to thicken the dish. This one, with the African touch, uses chickpeas.

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What fans say about Bertyn

Claudia Hirschberger


“I often use seitan when I dice it so that it resembles diced meet. Dishes such as ´Seitan Stroganoff´ and ´Züri Seitan-Geschnätzi´ all gain from the firm texture and from the slightly sweet taste of the seitan”

“The soya sauce has a very distinct taste, in which the product is mostly offered already marinated. To me this taste forms a harmonious combination with other ingredients. I rinse the seitan well before using it, so that the aroma does not dominate and I add salt sparingly”