Potato goulash with kidney beans

Ingredients for 2 servings:

• 400 g potatoes, peeled
• 200 g onion(s), cut into large cubes
• 2 tbsp rapeseed oil
• 1 tbsp tomato paste
• 1 tsp paprika powder
• ½ tsp, leveled Pul Biber
• ½ can kidney beans, approx. 200 g
• ½ can tomatoes, chopped, approx. 200 g (pelati)
• 150 ml vegetable stock
• 2 cloves garlic, finely chopped (or a little more)
• 1 tsp lemon zest
• ½ tsp caraway powder
• 1 tbsp marjoram, shredded
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan/vegetarian, well seasoned

Cut the potatoes into approximately 1 cm cubes. Heat the oil in a wide saucepan and sauté the tomato paste over medium heat. Add the paprika, onion, and diced potatoes and sauté for 2-3 minutes. Deglaze with the chopped tomatoes and stock, season with salt/pepper, garlic, caraway, pul biber, and lemon zest. Simmer for about 15 minutes, until the potatoes are tender. Stir occasionally to prevent sticking. Add a little more stock if necessary. Mix in the kidney beans, add the marjoram, and heat everything through. Finally, season well with the spices again.