Sour Bowl Goulash with Chickpeas

20 min, lightly saurüssel goulash:

Sauté the shallots and garlic in oil in a Reindl, add the tomato puree and extinguish with white wine. Add the chicken stock, thicken with a few pieces of ice-cold butter and season. Finally, add the finely chopped sour cream, the tomato pulp and the chopped parsley.

Chickpea puree:

Soak the chickpeas in cold water the day before. The following day, add fresh cold water and soften. Whisk while still hot and incorporate the cold butter. Blend with hot milk to desired consistency, season with salt, pepper and cumin.

Serve sour bowl goulash, shaving a small amount of cheese on top. Serve with chickpea puree.

Drink:

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