Vegetable Stew and Dumplings

Instructions

Peel the potatoes and cut them into chunks of about 4 cm (1½ inches). Warm the margarine or oil in a large saucepan over low heat.

Add the potatoes, carrots, onions, celery and both bell peppers, and stir until every piece is coated in fat. Sweat them gently for 3 minutes, season well, then stir in the flour so it coats the vegetables.

Stir in the chopped tomatoes and tomato paste, then pour in enough water to just cover everything. Simmer gently for 3 minutes, stirring now and then, then add the stock, yeast extract and garlic.

Put a lid on with a small gap so some steam can escape, and simmer on low heat for 35 to 50 minutes. Stir from time to time so nothing sticks to the bottom and burns.

While the stew cooks, sift the self-raising flour, baking powder and baking soda into a large bowl. Cut in the margarine, then add a pinch of salt and some ground pepper.

Add a very small amount of cold water and pinch the mixture together with your fingers, adding more only if needed, until you have a strong, sticky dough.

Check the stew by lifting out a piece of carrot. When it is partly cooked but still firm, stir in the butter beans or chickpeas and the peas, then taste and adjust the salt and pepper.

Drop walnut-sized lumps of dough evenly over the top of the simmering stew. Cover and cook for 20 to 25 minutes, until the dumplings are large, light and fluffy.

Serve piping hot straight from the pan, with crusty bread and prepared yellow mustard on the side.