Greek Casserole with Courgette Dumplings

A light stew matched with hearty dumplings!

This vegetarian dish brings the flavours of Greece but with hearty dumplings to feed the soul. It is also packed full of delicious veggies.

Ingredients

Serves 2

• 1 large white onion, diced

• 4 garlic cloves, crushed

• 1 tbsp cinnamon

• 1 tbsp dried dill

• 2 red peppers, sliced

• 400g canned beans, drained and rinsed e.g. cannelloni beans, butter beans, black eyed beans etc

• 400g tin chopped tomatoes

• 150g sugar snap peas

• 250g self-raising flour

• 1 courgette, grated (around 200g)

• 140g feta

Directions

1. Heat oil in a pan and fry off the onions until soft, add the garlic and cook for a further minute

2. Add this to the slow cooker along with the pepper, cinnamon, dill, beans and chopped tomatoes, mix. Cook on low for 6 hours.

3. To make the dumplings mix the flour, courgette, feta, and salt and pepper. It should start to form together but if too dry, add a dash of water. Roll into 9-12 walnut size balls.

4. Add to the slow cooker, alongside the sugar snap peas, 45 minutes before the end of cooking.

5. Optional: finish off for the last 15 minutes in the oven to make the dumplings go crispy on top.