For the dumplings:
100g plain flour
100g mature Cheddar, grated
2 tbsp chives, chopped
Salt and black pepper
For the stew:
1 tbsp olive oil
1 onion, finely chopped
2 celery stalks, chopped
1 red chilli, finely chopped
1 large butternut squash, peeled and cubed
1½ tsp cumin
2 garlic cloves, crushed
1.2L vegetable stock
1 x 400g tin of butter beans, drained and
150g baby spinach
- To make the dumplings, combine the flour, Cheddar, milk, chives and some salt and black pepper in the bowl of a food processor. Whizz until well combined, then form into 12 balls and set aside on a plate.
- Heat the oil in a saucepan over a medium heat. Add the onion, celery and chilli and cook for 8-10 minutes or until soft.
- Add the butternut squash, cumin and garlic. Turn the heat to medium-high and cook for five minutes.
- Add the stock and bring to the boil, then reduce the heat and add the dumplings. Simmer for 15 minutes. Add the butter beans and cook for 10 minutes longer. Season to taste.
- Remove from the heat and gently stir through the spinach until just wilted. Divide amongst four warmed bowls and finish with plenty of black pepper, then serve with crusty bread.
Per serving: 261kcals, 8g fat (3.5g saturated), 45.8g carbs (7.4g sugars), 9.4g protein, 7.3g fibre, 0.998g sodium