Chickpea Goulash with Soy Cubes

For the chickpea goulash with soy cubes, the chickpeas must be soaked overnight. They should be covered with water at least 2 fingers wide.

The next day, strain and cook in the vegetable soup until soft, about 1 to 1 1/2 hours more.

Soak the soy cubes in water as well, about the same amount of time as the chickpeas cook.

Meanwhile, peel and finely dice the onions. Garlic as well.

Halve the peppers or, if you like it hotter, the chilies, scrape out the core and then cut the pods into small strips.

Also halve the tomatoes, remove the stalks and cut them into small cubes.

Once the chickpeas are soft, strain them and drain well.

In a saucepan, heat the olive oil and sauté the onion, letting it color. Add the garlic and the pepperoni or chili strips and fry.

Add the paradeis pulp and paprika powder to the pan and fry briefly.

Add the drained soy cubes to the pan. They should also be roasted a little bit.

Then add the tomatoes, chickpeas and soy sauce and bring everything to the boil. If there is not enough liquid, simply add water or alternatively vegetable soup.

Add marjoram and cumin. Reduce heat and simmer for a few minutes so that the flavors can combine.

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