Black Bean Stew with Cornbread Dumplings

Steps

1. Start stew Preheat oven to 200°C. Finely dice onion, carrot and celery; dice tomatoes 2cm. Drain and rinse beans. Heat a drizzle of oil in a large, oven-proof frypan on high heat. Cook onion, carrot and celery for about 6 minutes, until starting to brown.
2. Add garlic, stew spices, salt and chipotle. Cook a further 2 minutes, until fragrant. Add tomatoes, stock and beans. Bring to a simmer and cook for about 7 minutes, until thickened. Stir through first measure of coriander and season to taste.
3. Make dumplings While stew simmers, place broccoli seeds and hot water in a large bowl. Leave until seeds are swollen and all water is absorbed. Add remaining cornbread ingredients to bowl and mix, until well combined.
4. Bake stew and dumplings Once stew has cooked, dollop heaped tablespoon measures of cornbread batter on top of stew. Place in oven and cook for about 25 minutes, until dumplings are golden and cooked through.
5. Prep yoghurt While dumplings cook, combine yoghurt and lemon in a small bowl. Season to taste.
6. To serve Divide dumplings and stew between bowls. Dollop with zesty coconut yoghurt and sprinkle over second measure of coriander.