This hearty vegetarian one-pot meal is ideal for warming up with on a cold night. Adding Greek salad cheese to the dumplings gives them a slight salty tang, a great balance for the lightly spiced vegetable stew underneath.
- To make the dumplings, blitz together the flour, Greek salad 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 mins until softened.
- Add the squash, sweet potatoes, cumin and garlic, increase the heat to medium-high and cook for 5 mins. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 mins, adding the butter beans 10 mins 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.
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