Squash and Chickpea Casserole with Herby Dumplings

Pre-heat oven to: 160°C/325°F/Gas 3
Time in oven: 35 minutes
Serves: 8


2 tblsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 lb/900g butternut squash, chopped
2 x 14 oz/400g can chopped tomatoes
2 x 14 oz/400g can chickpeas, drained
½ pt/300ml vegetable stock
1 tsp mixed herbs, dried chopped
parsley for garnish

4 oz/110g S.R. flour
salt and pepper
1 tsp mixed herbs
2 oz/50g vegetarian suet or margarine
7-8 tblsp cold water


1. Heat oil in suitable casserole over medium heat.
2. Add onion, garlic and squash and cook for 5-10 minutes.
3. Add chickpeas, stock, herbs, seasoning and tomatoes and simmer for 15 minutes.

1. Sift flour and add seasoning and herbs.
2. Stir in suet and cold water to make a soft dough.
3. Divide into 8 pieces and shape lightly into balls. Add to casserole.
4. Cover and bake for 15 minutes. Remove cover and cook for further 20 minutes, until dumplings are golden and vegetables are tender.
5. Serve garnished with parsley.

Ella MacDonald, Golspie