Chickpea and Pea Goulash with Debreziners

Trick: A blob of the seasoned cream mixture and the pickles form the hearty goulash a fine, light touch.

Soak chickpeas in lukewarm water for one night. 2.

2. the next day, soften the chickpeas in the soaking water with the chopped onion, the bunch of spices and the gherkins. Only at the very end, carefully season with salt. 3.

Peel the onions and cut them into small pieces. Cut peppers into 1 cm cubes. Peeled potatoes cut into 1 cm cubes.

4. heat lard, sauté onions, chopped garlic until light, add diced peppers, sauté gently.

5. add paradeis pulp, fry, set aside, cool. Sprinkle with paprika powder, stir, then extinguish with a dash of vinegar water.

Boil everything down a little, add boiling hot clear soup and reduce by about half, then crush.

7. add the potatoes and cook them with bite. Season with salt and pepper. Pour off the hot chickpeas (keep the broth, maybe use it to dilute) and add to the potato goulash dish.

Remove pork rind and cartilage from cooked lamb, cut into 1 cm pieces and add. Cook the debreziner in the goulash for 10 minutes, remove and cut into 1 1/2 cm pieces.

Finely chop caraway seeds with butter. Repeatedly add the debreziner, simmer for 10 minutes on low heat, season with salt and pepper. Caraway

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