1red chillifinely chopped (keep the seeds in if you like heat)
350gbutternut squashpeeled and cut into 2cm chunks
350gsweet potatopeeled and cut into 2cm chunks
1.5tspground cumin
2clovesgarliccrushed
1.2lvegetable stock
400gtin butter beansdrained and rinsed
150gbaby spinach
2tbspsnipped chivesto serve
freshly ground black pepperto taste
For the dumplings:
100gplain flour
100gfeta cheese
60mlsemi-skimmed milk
2tbspsnipped chives
freshly ground black pepper
Instructions
To make the dumplings, blitz together the flour, feta cheese, milk, chives and some black pepper in a food processor until well combined. Roll into 12 balls and set aside on a plate.
Heat the oil in a large, deep pan or casserole dish over a medium heat and add the onion, celery and chilli. Cook for 10 minutess until softened.
Add the squash, sweet potatoes, cumin and garlic, increase the heat to medium to high and cook for 5 minutes. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 minutes, adding the butter beans 10 minutes before the end.
To thicken the stew, mash some of the sweet potato, squash and beans with a wooden spoon against the side of the pan. Remove the pan from the heat and gently stir through the spinach. Divide between 4 bowls. Sprinkle with the chives and some black pepper before serving.
Notes
This chunky veg stew with cheesy dumplings recipe is easily adapted if you’re cooking for less or more people.