1 tablespoon olive oil
1 onion, finely chopped
1 red chilli, finely chopped (keep the seeds in if you like heat)
200 grams cabbage
500 grams sweet potato, cut into 2 cm chunks
1½ tsp ground cumin
2 garlic cloves, crushed
1.2ltr vegetable stock
400 grams red lobia beans (boiled in advanced)
150 grams spinach
2 tablespoons chives, to serve
For the dumplings
100 grams plain flour
100 grams cottage cheese
60 ml milk
2 tablespoons chives
To make the dumplings, blend together the flour, cottage cheese, milk, chives and some black pepper in a food processor until well combined. Roll into 12 balls and set aside on a plate.
Heat the oil in a large, deep pan or casserole dish over a medium heat and add the onion, cabbage and chilli. Cook for 10 mins until softened.
Add the sweet potatoes, cumin and garlic, increase the heat to medium-high and cook for 5 mins. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 mins, adding the red lobia beans 10 mins before the end.
To thicken the stew, mash some of the sweet potato and beans with a wooden spoon against the side of the pan. Remove the pan from the heat and gently stir through the spinach.