The soft aubergines, mushrooms and chunky parsnips provide different textures to the stew. The baked bean dumplings make this dish complete.

Recipe (salt free, oil free):
Serves 2,

For the dumplings:
Baked beans rinsed – 1/2 tin (200g)
Spelt flour – 6tbsp
Baking powder – 1tsp
Smoked paprika – 1/2tsp
Cumin powder – 1/2tsp
Fresh parsley chopped – 1tsp
Water – 50ml

Onion chopped – 1
Parsnip thickly sliced – 1
Mushrooms cut into quarters – 3
Aubergine cut into chunks – 1/2
Tinned chopped tomatoes – 1/4 tin (100g)
Balsamic vinegar – 1tsp
Garlic clove crushed – 1
Tomato puree – 1tbsp
Smoked paprika – 1tsp
Paprika – 1tsp
Coriander cumin powder – 2tsp
Cinnamon – 1/8tsp
Dried oregano – 1tsp

For the dumplings, mash the beans. Add the rest of the ingredients and bring the mixture together. Make into 6 little balls.
Saute the onion and garlic in water until the onions are soft. Add all of the spices and the tomato puree. Cook for a couple of minutes. Add the aubergine, mushrooms, parsnip, tinned tomatoes, balsamic vinegar and water. Mix everything together. Cover and simmer for 15 minutes. Place the dumpling balls on top of the vegetable stew. Cover and simmer for 20 minutes until the dumplings are cooked.

Original recipe:
Smoky Butternut Squash Stew with Chickpea Dumplings by Ruby Tandoh