Smoky butternut squash stew with chickpea dumplings from Flavour: Eat What You Love (page 66) by Ruby Tandoh

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Notes about this recipe

  • TrishaCP on December 15, 2018

    This was a homey and substantial vegetarian stew. I made it over the weekend and served it a few days later so the flavors really had time to come together. I made the dumplings the day of serving. I didn't have much luck with their texture- I think the problem was that I planned to sub shortening for the suet but didn't realize until too late that I didn't have enough shortening. So I had to use half butter and half shortening, which made for a pretty stodgy dumpling. The flavor was on point however.

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