This is actually called Squash and Sweet Potato Chipotle Stew with Cheese Dumplings but that is very long and it was very hot. Chilli hot not temperature hot, my wimpy English tastebuds, found it delicious but so very hot (and I only used 3 teaspoons not the stated 3 tablespoons of chipotle paste!) Ma was with me for this one and instantly started calling it ‘hot stew’ and so that is now its name.
I did make some changes, I did not use chilli black beans, I used plain black beans and chickpeas, which is what I use for chilli usually. I used 3 teaspoons of chipotle paste but actually I would half that next time! I served it with kale and I ended up adding yoghurt to my serving to cool it down.
But as a wholesome, filling veggie dinner, this is a good one and even better this was pretty much homegrown and store cupboard for me.
I should note that Ma liked it enough to make it at home the week after and used 2 teaspoons of chipotle paste and said it was still too hot. We are English and we apparently can’t handle the heat of it but we still really liked it, with yogurt!
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