Winter Vegetable Casserole with Spicy Dumplings

Winter Vegetable Casserole with Spicy Dumplings

Serves 4

5½ points per serving

For the dumplings:

90g self raising white flour
pinch salt
1tsp ground coriander
1tsp cumin seeds
2tbsp polyunsaturated margarine

For the casserole

2tsp vegetable oil
90g shallots or small onions, halved
1 leek, sliced
1 large carrot, sliced
225g parsnips, chopped
2 celery sticks, chopped
1.2 litres vegetable stock
25g pearl barley or bulgur wheat
400g canned chickpeas, rinsed and drained
175g cauliflower, broken into florets
seasoning
handful of parsley or coriander to garnish (optional)

Sift flour and salt into large bowl and mix in ground coriander and cumin seeds.  Rub in margarine until mixture resembles fine breadcrumbs.  Add enough cold water to make a soft but not sticky dough.  Form into eight dumplings, cover and set aside.

Heat oil in large saucepan then sauté the shallots or onions, leek, carrot, parsnips and celery for 5 minutes, without browning them.  Add the stock, pearl barley or bulgur wheat, and chickpeas to the saucepan.  Bring to the boil then reduce the heat, cover and simmer for 20 minutes.  

Add cauliflower and dumplings to the saucepan.  Cover and simmer for 20 minutes or until dumplings are cooked, they should be light and fluffy.  Season casserole to taste.  

Serve, garnished with parsley or coriander if liked, allowing 2 dumplings per person.