So the halcyon of summer pasta didn’t last long (although it was a welcome break amongst root vegetables and hearty soups!) and now it’s back to digging out the veg stew and dumplings.
- 1 x onion, finely chopped
- 1 x red pepper, diced
- 1 x yellow pepper, diced
- 1 x leek, sliced
- 1 x courgette, diced
- 1 x garlic clove. crushed
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin chickpeas, drained
- 300ml veg stock
- 1 x tsp dried herbs
- 2 good handfuls kale
For the dumplings:
- 200g wholemeal self-raising flour
- 100g butter
- 100g mature cheddar, grated
- 1 x sprig rosemary
- 2 x sprigs thyme
Fry the onion in olive oil until soft. Add the leeks and garlic, followed by the diced pepper and courgette. Cook for 5 minutes then pour in the veg stock, chopped tomatoes and mixed herbs. Bring to the boil and simmer for 15 minutes or until the veg is tender.
Stir in the chickpeas and kale, then top with the dumplings.
To make the dumplings: rub the flour and butter into fine breadcrumbs (or combine in a food processor). Add the grated cheese and chopped herbs and stir in 2 tbsp water to create a dough.
Divide the dumpling mixture into 12 and roll into balls. Arrange them around the top of the cooking pot and bake at 180C for 30-35 minutes or until the dumplings are golden and the stew is piping hot.
The Man of The House missed out on last week’s beany stew and dumplings when he was away, so this is another chance for us all to enjoy it together. I say enjoy, it’s probably more like tolerate… No empty plates here for the junior diners.