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)

Jules Mercer
Former acting food editor, delicious.

Published: 6 Aug 25
Updated: 6 Aug 25

This easy Greek casserole recipe 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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