Greek-style one-pot with courgette dumplings
•4 tbsp olive oil
•1 garlic clove, sliced
•1 cinnamon stick
•2 red peppers, deseeded and chopped
•400g tin black-eyed beans, rinsed and drained (see Easy Swaps)
•400g tin chopped tomatoes
•Little handful dill, sliced, to garnish
FOR THE DUMPLINGS
•110g self-raising flour
•1 medium courgette (200g), grated
•140g feta, crumbled (vegetarian, if needs be)
•Heat the oil in a casserole and fry the onion for around 8 minutes before softening. Add the garlic and cook for a further minute. Add the cinnamon and peppers and cook for 5 minutes longer.
•Tip in the beans and chopped tomatoes, then rub on the tomato tin with 150ml water and stir into the beans. Season.
Bring to the boil, then reduce to a simmer. 3 Meanwhile, mix the flour, courgette, feta and a seasoning in a large mixing bowl. Add a couple tablespoons of water and then use your hands to bring the mix together so the courgette releases its juice. Roll the dough into walnut- size balls (around 9-12), then set aside.
4 Insert the sugar snaps into the stew, organize the dumplings on top, and then cover with a lid or a sheet of foil and cook for 15 minutes until the dumplings have grown and are cooked through. Sprinkle with dill and serve.
PER SERVING 438kcals, 19.5g fat (6.7g saturated), 17.1grams protein, 44.3g carbohydrates (12.2grams sugars), 1.2g salt, 8.4g fibre