Vegetable stew with herb dumplings

By admin
30 September 2013

This one's a keeper - wholesome and delicious, with that "Welcome home"-feeling

Serves 6

Preparation time: 10 min

Cooking time: 30 min

15 ml (1 T) oil

1 red onion, chopped

1 can (400 g) tomato purée

1 can (400 g) chopped tomatoes

1 packet mushroom sauce powder

500 ml (2 c) hot water

4 potatoes, diced

1 can (400 g) chickpeas

500 ml (2 c) frozen green beans, cut


250 ml (1 c) self-rising flour

30 ml (2 T) oil

15 ml (1 T) finely chopped Cheddar cheese

30 ml (2 T) chopped parsley

80 ml (? c) water

1 Heat the oil in large saucepan and sauté the onion for a few minutes. Add the tomato purée and chopped tomatoes. Mix the sauce powder with the hot water and stir into the tomato mixture. Add the potatoes, chickpeas and green beans and simmer for 20 minutes.

2 Dumplings: Sift the flour into a bowl and add the oil, cheese and parsley.

3 Add about 45 ml (3 T) water then add a little more at a time to make a soft dough that’s not sticky. Moisten your hands slightly and roll the dough into 8 small balls.

4 Turn down the heat under the vegetable stew, add the dumplings and leave to simmer for a further 10 minutes or until the potatoes are soft and the dumplings are cooked through.

- Hope Malau

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