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
DUMPLINGS
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 (⅓ 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