Greek-style casserole with courgette dumplings

Name: Greek-style casserole with courgette dumplings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 4 tbsp olive oil; 1 onion, finely chopped; 1 garlic clove, sliced; 1 cinnamon stick; 2 red peppers, deseeded and chopped; 400g tin black-eyed beans, rinsed and drained (see Tips); 400g tin chopped tomatoes; 150g sugar snap peas; Small handful dill, chopped, to garnish; For the dumplings; 110g self-raising flour; 1 medium courgette (200g), grated; 140g feta, crumbled (vegetarian, if needs be)

By: Jules Mercer
Former acting food editor, delicious.

Published: 19 Oct 20
Updated: 18 Mar 24

Test kitchen approved

This family-friendly Greek-style casserole uses up the best of your store cupboard. The dumplings on top are incredibly versatile and the stew can be made using any tinned beans you like – butterbeans would work especially well.

If you like your courgette dumplings a little spicier, try this courgette kofta curry.

Serves 4
Hands-on time 15 min, oven time 15 min

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Ingredients

4 tbsp olive oil
1 onion, finely chopped
1 garlic clove, sliced
1 cinnamon stick
2 red peppers, deseeded and chopped
400g tin black-eyed beans, rinsed and drained (see Tips)
400g tin chopped tomatoes
150g sugar snap peas
Small handful dill, chopped, to garnish

For the dumplings

110g self-raising flour
1 medium courgette (200g), grated
140g feta, crumbled (vegetarian, if needs be)

Method

Heat the oil in a casserole and fry the onion for about 8 minutes until softening. Add the garlic and cook for a further minute. Add the cinnamon and peppers and cook for 5 minutes more.
Tip in the beans and chopped tomatoes, then rinse the tomato tin with 150ml water and stir into the beans. Season. Bring to the boil, then reduce to a simmer.
Meanwhile, mix the flour, courgette, feta and some seasoning in a large mixing bowl. Add a few tablespoons of water and use your hands to bring the mixture together so the courgette releases its own juice. Roll the dough into walnut- size balls (around 9-12), then set aside.
Add the sugar snaps to the stew, arrange the dumplings on top, then cover with a lid or a sheet of foil and cook for 15 minutes until the dumplings have risen and are cooked through. Sprinkle with dill and serve.

Recipe from October 2020 Issue

Nutrition

Nutrition: per serving

Calories: 438kcals
Fat: 19.5g fat (6.7g saturated)
Protein: 17.1g
Carbohydrates: 44.3g (12.2g sugars)
Fibre: 8.4g fibre
Salt: 1.2g

delicious. tips

Use any tinned beans you like for this – butterbeans would work especially well.

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