Hearty Vegetable Stew with Parmesan Dumplings

Hearty Vegetable Stew with Parmesan Dumplings

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Piping hot and full of flavour - a heart-warming meal to share with family and friends.

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time45 minutes


  • 15 ml Oil
  • 1 Small red onion, finely diced
  • 400 g Tin tomato purée
  • 400 g Tin chopped tomatoes
  • 1 KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  • 4 Potatoes, peeled and diced
  • 2 cup Frozen cut green beans
  • 400 g Tin chickpeas
  • 175 g Self-raising flour
  • 75 g Grated vegetable fat
  • 1 tbsp Parsley, finely chopped
  • 2 tbsp Finely grated Parmesan cheese
  • 1 Pinch Robertsons White Pepper
  • 1 cup Water to mix


  • In a large pan heat oil.
  • Add the onion and sauté for a few minutes. Add the tomato purée and the tinned tomatoes.
  • Add 400 ml boiling water and the KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce.
  • Add potatoes, green beans and chickpeas, boil for 20 minutes.
  • Dumplings: Sieve the flour into a bowl, add the vegetable fat, parsley, parmesan cheese and pepper.
  • Next add enough water - about 2-3 tbsp - to make a soft but not sticky dough.
  • Lightly flour your hands and roll the dough into eight small balls.
  • Turn down the heat, add dumplings and leave to simmer for a further 15-20 minutes or until potatoes are soft and the dumplings are cooked through.