I made this for a friend and it was a hit. Using the same “bucuit crust” from my vegetarian pot pie -I made amazing dumplings!! I wanted to make a “larder meal” because I was being a lazy girl. I looked at what I had at hand and made this yummy chickpea and sweet potato stew with dumplings. I hope you enjoy it as much as I did. It was yumalicious!

Stew:

• 2 medium sweet potatoes
• 1 can chickpeas
• 1 large tin tomatoes -28 oz
• 2-3 veggie stock cubes
• 4-6 cups water
• thyme
• rosemary
• 3-4 cups chopped kale

(wash and then fold so that you can easily slice away the fibrous stalks)

In a large pot:

Sauté 1 medium onion and 2 cloves of garlic in about 1 tablespoon of olive oil.

Throw in 2 chopped and peeled sweet potatoes, 1 can of chick peas, 1 28oz can of tinned tomatoes -whole and smushed or chopped. Add 4-6 cups of water and throw in 2-3 veggie bullion cubes or veggie chicken broth cubes. Rub some thyme and a smaller amount of rosemary in the palms of your hands and throw that in too.

Bring to a boil and then turn down to a simmer.

Simmer until potatoes are fork tender.

Add chopped kale

Add chopped kale about 5 min before you add the dumplings. If you substitute spinach add this, stir into stew and follow immediately with dumplings.

While simmering -make dumplings!!

Dumplings:

• 1 cup flour
• 3 tbsp baking powder
• 2 1/2 tbsp margarine/butter
• 1/3 cup milk (soy, almond or other)
• Pinch of sage

In a large bowl, mix flour, baking powder and sage. Add margarine/butter and cut into four mix with knives or pastry cutter. Add milk and mix until a ball forms.

When the potatoes in your stew are done -drop dumpling batter by heaping tablespoons directly into the stew. Aim around the edges of the pot first , then towards the centre. Cover the entire top with dumpling batter dropped by spoonfuls. Place a lid on your stew and simmer for 10 min or until the dumplings are fluffed up and a knife poked into the center of one reveals a light moist, but fluff dumpling.

Enjoy!